Slow Cooker Spicy Honey Chicken By Brittany|2022-10-02T09:16:13-04:00October 16th, 2020|Chicken, Instant Pot, Main Dish, Midwest Hungry, Recipes, Slow Cooker|7 Comments Sharing is caring, babe! 674 shares Share Tweet Pin Ope! This recipe moved, click here to check it out now on Midwest Hungry! Share on FacebookShare on TwitterShare on Linkedin Sharing is caring, babe! 674 shares Share Tweet Pin Facebook Comments comments Share This Story, Choose Your Platform! FacebookTwitterRedditLinkedInTumblrPinterestVkEmail About the Author: Brittany Related Posts “Toddalini” Chicken & Tortellini Grilled Pasta Gallery “Toddalini” Chicken & Tortellini Grilled Pasta Hawaiian Skillet Nachos Gallery Hawaiian Skillet Nachos Oven Fried Tacos & Avocado Sauce Gallery Oven Fried Tacos & Avocado Sauce Portobello Mushroom Penne Pasta Gallery Portobello Mushroom Penne Pasta Easy Sweet & Savory Crepes Gallery Easy Sweet & Savory Crepes 7 Comments Chrissy October 16, 2020 at 5:41 pm Thank you for creating food blogs without a shit-ton of blather for SEO clout. You da best. Brittany October 18, 2020 at 10:29 am You are so incredibly welcome, thank you for noticing and reading!! Sheri Margolis October 27, 2020 at 3:57 pm Hi Brittany — I follow Little Miss Momma and I saw on her Insta Story that she made this the other day. It looks delicious! Can you please tell me if we definitely cook it on high for 6 hours? I have never cooked anything on high in my Crockpot for that long but will do it if that is what the recipe calls for. Also, does it turn out super sweet because of all of the honey or is it balanced out with the other ingredients where it’s tangy instead of sweet? What is your go-to white rice? Thank you so much =) Brittany October 27, 2020 at 4:06 pm Hello! First, thanks for the catch! I feed teens so in my head I’m blasting it high, but assume no one else is a frazzled, and does low for 6, so I guess I accidently hit a mishmash of that! Low for 5-6 hours, high for 3-4 should be fine if it’s cooked through and falling apart. You’ll know it’s ready when the chicken shreds. This will not be overly sweet. it will have a touch of sweet and a touch of heat, depending how much red pepper flake you add. More mustard would add to the tang. But as is, this recipe is the perfect balance for us. And I LOVE jasmine rice, from almost anywhere, it really gives you that yummy, sticks to your ribs, sorta rice. I’d LOVE to hear how it turns out for you! Sheri Margolis October 28, 2020 at 1:18 am Thank you so much for getting back to me. It looks delicious and sounds delicious and I bought all of the ingredients today. I am going to try and make it tomorrow but if not, definitely in the next few days. Thanks again and I have been checking out your other recipes as well and they look delicious. I’m excited to try making some new dishes :) Daisy November 4, 2020 at 7:23 am I am so excited to try this one! Dimitri Komarov November 23, 2020 at 6:53 am I absolutely loved how flavorful this looks. I loved how the spice and the honey complement each other. Thank you for sharing this, can’t wait to try this out for my family. Comments are closed.