My husband literally drinks the sauce from this dinner. Three ingredients and it tastes like we ordered takeout

This slow cooker 3-ingredient honey garlic chicken is the kind of supper that makes the whole house smell like your favorite little takeout place in town, without ever leaving your kitchen. It reminds me of the church potlucks we used to have back in the 80s when everyone was just discovering how handy a crock pot could be. The sauce turns glossy and sticky-sweet with a deep garlic bite, and it’s so good my husband practically tips his plate to drink every last drop. With only three simple pantry ingredients and hardly any effort, this is the sort of recipe you tuck into your recipe box and pass down, because it tastes far fancier than it has any right to.

Serve these glossy honey garlic chicken thighs right over a bed of hot white rice or buttery egg noodles so they can soak up all that amber-brown sauce. A simple side of steamed green beans, broccoli, or peas balances the sweetness nicely, and a little coleslaw or a crisp lettuce salad adds crunch. If you’re feeding a crowd, warm dinner rolls or soft breadsticks are perfect for swiping through the slow cooker juices. Leftovers are wonderful tucked into a toasted bun or spooned over reheated rice for an easy lunch the next day.

Servings: 4

2 to 2 1/2 pounds bone-in, skinless chicken thighs

Prepare the chicken: If your chicken thighs still have skin, pull it off and discard it so the sauce doesn’t turn greasy. Pat the thighs dry with paper towels so they’ll take on the sauce better.

Make the sauce: In a small bowl or measuring cup, stir together the honey and minced garlic until the garlic is evenly distributed and the honey loosens up a bit. It should look thick, glossy, and speckled with garlic bits.

Layer the chicken: Place the chicken thighs in the bottom of a 4- to 6-quart slow cooker in an even layer. It’s fine if they overlap a little, but try to keep them mostly in a single layer so they cook evenly and get coated in sauce.

Add the sauce: Pour the honey-garlic mixture evenly over the chicken, lifting pieces gently with a fork or tongs so the sauce can run underneath. Spoon some of the sauce on top of each thigh so every piece is well coated.

Slow cook: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the chicken is very tender and reaches at least 165°F in the thickest part. The sauce will thin slightly from the chicken juices and turn a deep amber-brown.

Optional sauce thickening: If you’d like the sauce extra sticky and glossy, carefully remove the cooked chicken to a plate, cover it loosely with foil, and pour the sauce from the slow cooker into a small saucepan. Simmer the sauce over medium heat for 5 to 8 minutes, stirring often, until it reduces and thickens to your liking, then pour it back over the chicken in the slow cooker and keep warm.

Finish and serve: Gently turn the chicken pieces in the sauce to coat them well. Serve the thighs hot straight from the slow cooker, spooning plenty of the sticky honey garlic sauce over each serving so no one is tempted to lick the pot clean.

For a slightly less sweet sauce, you can reduce the honey to 3/4 cup and add a splash of water so it still flows nicely around the chicken. If you like a bit of heat with your sweet, stir in 1/4 to 1/2 teaspoon of crushed red pepper flakes along with the garlic. To stretch the meal, you can add whole baby carrots or thick carrot chunks around the chicken before pouring on the honey garlic mixture; they’ll cook in the sauce and soak up the flavor. Boneless, skinless chicken thighs also work well and may cook a bit faster; check them about 30 minutes earlier. If you prefer white meat, boneless, skinless chicken breasts can be used, but watch them closely and cook toward the lower end of the time so they don’t dry out. For a richer, more caramelized flavor, you can brown the chicken thighs in a skillet for a few minutes per side before adding them to the slow cooker, though it’s not required. Food safety tips: Always start with fully thawed chicken; cooking from frozen in a slow cooker is not recommended because it can sit too long at unsafe temperatures. Use a meat thermometer to be sure the chicken reaches at least 165°F in the thickest part. Keep the lid on the slow cooker as much as possible so the temperature stays consistent, and refrigerate leftovers within 2 hours of cooking, using them within 3 to 4 days or freezing for longer storage.