Pour this 1 mixture into a slow cooker for a weeknight dinner that’s impossibly delicious

This honey garlic chicken is the kind of slow cooker supper that fits right into a busy day on the farm or a full afternoon with the grandkids. It reminds me of the first time I brought home a slow cooker back in the late ’70s, when everyone was marveling that you could put raw chicken in a pot, pour in a simple sauce, and come back hours later to a house that smelled like you’d been cooking all day. This dish isn’t fancy or fussy—just seven pantry ingredients whisked together and poured over chicken thighs, the way we’ve always done with pot roasts and Sunday hams out here in the Midwest. The honey and soy sauce mingle with garlic, ginger, and a splash of rice vinegar to make a glossy, savory-sweet sauce that soaks right into the meat. It’s the kind of recipe you reach for when you want something comforting, reliable, and just a little bit special without hovering over the stove.

This honey garlic chicken is lovely spooned over a bed of fluffy white rice or buttery mashed potatoes, so all that rich sauce has somewhere to go. Around here, I like to add a simple side of steamed green beans or broccoli, just like my mother would have done when she wanted a touch of green on the plate. A crisp cabbage salad or coleslaw balances the sweetness nicely, too. If you’re feeding a crowd, you can stretch the meal with buttered egg noodles and a pan of warm dinner rolls to mop up every last bit of sauce. For a more casual supper, pile the shredded chicken onto toasted buns and serve with pickles and a simple carrot salad on the side.

2 1/2 to 3 pounds bone-in, skinless chicken thighs (about 6–8 thighs)
1/2 cup honey
1/3 cup low-sodium soy sauce
4 cloves garlic, minced
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)