When the August days are still hot but the evenings start filling up with school errands, field work, and all the little tasks that come with winding down summer, a simple slow cooker supper can feel like a real blessing. This 5-ingredient slow cooker chicken is the kind of dependable meal that lets you set things up early and come back later to a tender, saucy dinner with hardly any fuss. It has that sweet-and-savory, homestyle character Midwestern kitchens have always loved, and it’s especially handy when you want supper waiting on you instead of the other way around.
Serve this chicken over hot rice, buttered egg noodles, or a scoop of mashed potatoes to catch every bit of the orange glaze. On the side, simple green beans, sweet corn, a cucumber salad, or a crisp cabbage slaw make a fine match and keep the meal feeling balanced. If you’re feeding a crowd, set out soft rolls and a dish of fruit, and supper is done without much more work at all.
5-Ingredient Slow Cooker Poor Man's August Prep Chicken
Servings: 6
Ingredients
2 pounds boneless, skinless chicken thighs
Directions
1. Place the chicken thighs in the bottom of a slow cooker in an even layer.
2. In a medium bowl, stir together the orange marmalade, barbecue sauce, soy sauce, and garlic powder until smooth and well blended.
3. Pour the sauce over the chicken, making sure all the pieces are coated.
4. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 1/2 hours, until the chicken is very tender and cooked through.
5. Gently stir to coat the chicken in the thickened sauce, then serve whole or shred lightly before spooning over rice, noodles, or potatoes.
Variations & Tips
Use chicken breasts: If that’s what you have on hand, boneless skinless chicken breasts will work fine. Just watch the time a little more closely so they stay tender and don’t dry out.
Make it a little tangier: A spoonful of yellow mustard or a splash of apple cider vinegar added to the sauce can cut the sweetness and give the glaze a brighter flavor.
Add a little heat: For folks who like a touch of spice, stir a pinch of red pepper flakes or a small spoonful of chili sauce into the glaze before pouring it over the chicken.
For a thicker sauce: If you want the glaze more syrupy, remove the lid for the last 20 to 30 minutes of cooking so some of the extra moisture can cook off naturally.
Good make-ahead habit: You can whisk the sauce together the night before and keep it covered in the refrigerator. In the morning, all that’s left is adding the chicken and pouring the sauce over top, which makes for an especially easy busy-day supper.
