Slow Cooker Chicken Wingettes. This easy slow cooker chicken recipe only needs four ingredients, and it feels like magic when it’s cooking. You use raw chicken wingettes plus three simple things from your pantry. Just put everything in the slow cooker before lunch, and let it cook by itself all afternoon. Soon your whole house will smell so good that your neighbors might even wonder what’s cooking!
Big purple onions slowly turn into a soft, sweet, and salty sauce that sticks to every piece of chicken. On busy days, this is the recipe I make when I want a homemade dinner without standing at the stove all night.
Serve these juicy, saucy wingettes right from the slow cooker with a big bowl of soft white rice or buttery egg noodles. They soak up all the tasty sauce! Add a crunchy green salad or some simple steamed green beans to make the meal even better.
If you’re cooking for a lot of people, serve the wingettes with toothpicks as a fun snack for game day. Pair them with carrot sticks, celery, and ranch or blue cheese dip. Warm dinner rolls or cornbread are great for soaking up extra sauce too.
Slow Cooker Chicken Wingettes. This sweet and savory slow cooker chicken recipe needs just four simple ingredients. Juicy chicken wingettes cook low and slow with sweet red onions, soy sauce, and honey until tender and full of flavor. It’s an easy, no-fuss dinner that fills your kitchen with a cozy smell and needs almost no cooking effort at all.
Servings: 4
Ingredients
- 2½ to 3 pounds raw chicken wingettes, patted dry
- 2 large red onions (deep purple), peeled and cut into thick wedges, or left whole if small
- ½ cup soy sauce (regular or low-sodium)
- ⅓ cup honey
Slow Cooker Chicken Wingettes: Directions
- Add the chicken. Place the raw chicken wingettes in one flat layer at the bottom of a 4- to 6-quart slow cooker. A little overlap is fine, but try to keep them spread out so every piece cooks evenly.
- Add the onions. Lay the red onion wedges (or whole small onions) right on top of the chicken. Try to keep the onion pieces whole and round. This way, their sweet juice drips down onto the chicken as everything cooks.
- Make the sauce. In a small bowl, whisk the soy sauce and honey together until the honey fully mixes in. The sauce should look smooth and shiny.
- Pour the sauce. Pour the honey-soy mix evenly over the chicken and onions. Try to cover as much as you can. Don’t add any extra water or liquid — the chicken and onions will make plenty of juice on their own.
- Cook it low and slow. Cover the slow cooker with its lid. Cook it on LOW flame about 4 -5 hours, or on HIGH heat for 2½ to 3 hrs. The chicken is done when it’s tender and reaches an internal temperature of 165°F (74°C). The onions should be soft, and your kitchen should smell amazing.
- Stir gently. Once it’s done cooking, taste the sauce. If there’s extra fat on top, skim it off with a spoon. Stir gently so the chicken gets coated in the sauce, but try not to smash the soft onions.
- Serve it up. Spoon the wingettes onto plates, topping each one with extra onions and sauce. If you want a stickier, caramelized finish, place the cooked wingettes on a foil-lined baking sheet and broil for 3 to 4 minutes until the edges turn golden. Then put them back in the sauce, or drizzle sauce on top before serving.