This five-ingredient crockpot (or Instapot!) is perfect for an easy weeknight meal. The longer the chicken cooks in the crockpot the more fall off the bone tender it is. Serve with a side of rice and some broccoli and it is a perfectly “delightful” (as the five-year-old would say!) dinner.
Weeknight Honey Soy Chicken
Combine all the ingredients together in a measuring cup and stir to combine.
Lay the chicken skin side up in a single layer, pour the sauce mixture over the chicken and cook on low for 6-7 hours.
If your chicken isn't browned on the top you can put it in the Air Fryer for 3-4 minutes until the skin has crisped up. Alternatively, you can put it under a broiler for 2-3 minutes.
If using an Instapot, follow these notes:
- Combine sauce ingredients, set aside.
- Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp, 3 to 5 minutes, then flip and cook 3 minutes more. Remove chicken from pot.
- Fit Instant Pot with trivet and place thighs skin side up. Pour sauce over the chicken thighs. Secure lid and press the manual setting. Cook on high for 12 minutes and then naturally release pressure.
- Carefully remove thighs and trivet, plate and serve.
Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!
Pan-Roasted Chicken With Leeks
Preheat the oven to 425 degrees.
Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.
Push the bacon to the side of the pan.
Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.
Remove the chicken from the pan.
Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
Whisk in the cornstarch in the chicken stock.
Add the stock and wine to the pot.
Set the timer for about 20 to 25 minutes.
Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.
Cook for another 15 to 20 minutes until the chicken is cooked through.
I couldn’t get enough of this dish! I wished there was more!
p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine.