Description
Craving a bold, spicy-sweet dish that combines juicy chicken with a satisfying crunch? Look no further than Slow Cooker Crunchy Hot Honey Chicken! This innovative twist on a classic recipe features tender chicken breasts or thighs slow-cooked to perfection, then finished with a crispy panko coating and drizzled with a fiery-sweet hot honey sauce. The slow cooker ensures the chicken stays moist and flavorful, while a quick broil or skillet step delivers the crunch you love
Ingredients
For the Chicken
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Boneless, Skinless Chicken Breasts or Thighs (4, about 1.5 lbs): Juicy and versatile, perfect for slow cooking.
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Substitution: Bone-in chicken (increase cooking time slightly), pork chops, or firm tofu for a vegetarian option (adjust cooking time for tofu).
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All-Purpose Flour (1 cup): Helps create a base for the crispy coating.
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Substitution: Gluten-free flour or almond flour for gluten-free or low-carb.
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Salt (1 tsp): Enhances the chicken’s flavor.
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Substitution: Sea salt or low-sodium options for dietary needs.
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Black Pepper (1 tsp): Adds mild heat and depth.
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Substitution: White pepper or a pinch of cayenne for extra spice.
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Garlic Powder (1 tsp): Infuses savory warmth.
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Substitution: 2 fresh garlic cloves, minced, or ½ tsp garlic salt (reduce added salt).
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Onion Powder (1 tsp): Brings sweet, savory depth.
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Substitution: ½ small onion, finely grated, or ½ tsp onion salt (reduce added salt).
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Smoked Paprika (½ tsp, optional): Adds smoky, earthy notes.
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Substitution: Regular paprika or a pinch of chipotle powder for heat.
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Large Eggs (2, beaten): Binds the panko coating.
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Substitution: Aquafaba or a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan.
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Panko Breadcrumbs (1.5 cups): Provides extra crunch.
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Substitution: Gluten-free panko, crushed cornflakes, or crushed rice cereal.
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For the Hot Honey Sauce
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Honey (¼ cup): Delivers sweetness to balance the heat.
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Substitution: Maple syrup or agave nectar.
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Hot Sauce (2 tbsp, adjust to taste): Adds fiery kick (e.g., Frank’s RedHot or Sriracha).
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Substitution: Chili sauce, buffalo sauce, or a milder pepper sauce for less heat.
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Unsalted Butter (1 tbsp): Creates a smooth, glossy sauce.
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Substitution: Olive oil or vegan butter for dairy-free.
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Red Pepper Flakes (½ tsp, optional): Boosts heat and visual appeal.
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Substitution: Cayenne pepper or omit for milder flavor.
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Apple Cider Vinegar or Lemon Juice (1 tsp, optional): Adds tangy brightness.
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Substitution: White vinegar or lime juice.
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For Garnish (Optional)
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Fresh Chopped Parsley: Adds vibrant color and freshness.
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Substitution: Cilantro, chives, or no garnish.
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Sesame Seeds or Crushed Peanuts: Provides extra crunch and flair.
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Substitution: Toasted almonds or no garnish.
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Why They’re Important: The chicken is the juicy, protein-packed base, panko creates the signature crunch, and the flour-egg coating ensures it sticks. The hot honey sauce delivers the spicy-sweet wow factor, while garnishes add freshness and texture, making every bite a delight.
Instructions
Step 1: Season and Slow Cook the Chicken
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Pat 4 boneless, skinless chicken breasts or thighs (about 1.5 lbs) dry with paper towels.
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In a small bowl, mix 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp smoked paprika (if using). Rub half of this seasoning mix over the chicken.
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Place the seasoned chicken in the slow cooker. Add ½ cup water or chicken broth to prevent drying out.
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Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
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Tip: Check at the lower end of the time range to avoid overcooking. The chicken should be juicy but not falling apart, as it will be coated and crisped later.
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Step 2: Prepare the Coating Stations
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Set up three shallow dishes for breading:
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Dish 1: Combine 1 cup all-purpose flour with the remaining seasoning mix.
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Dish 2: Beat 2 large eggs.
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Dish 3: Place 1.5 cups panko breadcrumbs.
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Remove the cooked chicken from the slow cooker and pat dry with paper towels to remove excess moisture. Let it cool slightly for easier handling.
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Tip: If the chicken is too wet, dust lightly with flour before breading to help the coating stick.
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Step 3: Bread the Chicken
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Coat each chicken piece first in the flour mixture, shaking off excess.
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Dip in the beaten eggs, letting excess drip off.
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Press into the panko breadcrumbs, ensuring an even, thick coating. Gently press the crumbs to adhere.
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Tip: For extra crunch, double-coat by repeating the egg and panko steps. Refrigerate breaded chicken for 10 minutes to set the coating if time allows.
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Step 4: Crisp the Chicken
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Option 1: Broiler (preferred for oven-like results):
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Preheat your oven to broil (500°F/260°C). Line a baking sheet with parchment paper or a silicone mat and lightly spray with cooking spray.
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Place the breaded chicken on the baking sheet and lightly spray or drizzle with olive oil.
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Broil for 3-5 minutes per side, watching closely, until the coating is golden brown and crispy. Flip halfway to ensure even crisping.
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Option 2: Skillet (for stovetop crisping):
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Heat ¼ cup vegetable oil in a large skillet over medium-high heat.
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Fry the breaded chicken for 2-3 minutes per side until golden and crispy. Drain on paper towels.
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Tip: Work in batches to avoid overcrowding, and keep the cooked chicken warm in a 200°F (93°C) oven.
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Ensure the chicken remains at 165°F (74°C) internally after crisping (it should already be cooked from the slow cooker).
Step 5: Make the Hot Honey Sauce
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In a small saucepan over medium heat, combine ¼ cup honey, 2 tbsp hot sauce, 1 tbsp unsalted butter, ½ tsp red pepper flakes (if using), and 1 tsp apple cider vinegar or lemon juice (if using).
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Stir occasionally until the butter melts and the sauce is smooth and glossy, about 2-3 minutes. Remove from heat.
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Tip: Adjust the hot sauce or red pepper flakes to your preferred heat level. Taste and add more honey for sweetness or vinegar for tang.
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Step 6: Glaze and Serve
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Drizzle the hot honey sauce over the crispy chicken, or toss the chicken in the sauce for full coverage if you prefer a stickier glaze.
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Garnish with chopped fresh parsley and a sprinkle of sesame seeds or crushed peanuts for extra crunch and flair.
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Serve hot with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
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Tip: Serve extra sauce on the side for dipping, and slice the chicken for easier eating or a prettier presentation.
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