This 4-ingredient slow cooker memorial afternoon chicken using raw chicken wingettes is the kind of set-it-and-forget-it recipe that makes the whole neighborhood wonder what you’re cooking. It’s built around raw chicken wingettes and just three pantry staples, so you can toss everything in the slow cooker at lunchtime and let it quietly bubble away all afternoon. The deep purple onions melt down into a sweet, savory sauce that clings to every wing, giving you that cozy, nostalgic, backyard-gathering vibe with almost no effort.
Serve these saucy slow cooker wingettes straight from the crock with a big bowl of fluffy white rice or buttered egg noodles to soak up the juices. Add a crisp green salad or simple steamed green beans to keep things light. If you’re feeding a crowd, set them out with toothpicks as an afternoon snack or game-day bite alongside carrot sticks, celery, and ranch or blue cheese dressing. A basket of warm dinner rolls or cornbread is perfect for mopping up the extra sauce.
4-Ingredient Slow Cooker Memorial Afternoon ChickenServings: 4
Ingredients
2 1/2 to 3 pounds raw chicken wingettes, patted dry
2 large red onions (deep purple), peeled and cut into thick wedges or left as whole small onions
1/2 cup soy sauce (regular or low-sodium)
1/3 cup honey
Directions
Place the raw chicken wingettes in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if they overlap slightly, but try to keep them mostly in a single layer so they cook evenly.
Arrange the red onion wedges (or whole small red onions) directly on top of the chicken wingettes in a single layer, keeping them as intact, smooth, round pieces as possible. The onions should sit above the chicken so their juices drip down as they cook.
In a small bowl or measuring cup, whisk together the soy sauce and honey until the honey is fully dissolved and the mixture looks smooth and glossy.
Pour the soy-honey mixture evenly over the onions and chicken, making sure to coat as much of the surface as you can. Do not add extra liquid; the chicken and onions will release plenty of juices as they 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 wingettes are cooked through, tender, and reach an internal temperature of at least 165°F (74°C). The onions should be very soft and the sauce fragrant.
Once cooked, taste the sauce and, if desired, skim off any excess fat from the surface with a spoon. Gently stir to coat the wingettes in the onion-rich sauce, being careful not to break up the softened onions too much.
Serve the wingettes hot, spooning some of the onions and sauce over the top of each portion. If you like a stickier finish, you can transfer the cooked wingettes to a foil-lined baking sheet and broil them for 3 to 4 minutes, just until the edges caramelize, then return them to the slow cooker sauce or drizzle the sauce over them on a platter.
Variations & Tips
For a little heat, add 1/2 to 1 teaspoon of crushed red pepper flakes or a dash of hot sauce to the soy-honey mixture before pouring it over the onions and chicken. If you prefer a more garlicky flavor and have it on hand, you can add 1 to 2 teaspoons of garlic powder without changing the simple pantry-staple feel. To keep things kid-friendly and extra mild, stick to the base recipe and let people add hot sauce at the table. If you want a thicker, glaze-like sauce, remove the cooked wingettes to a plate, pour the sauce and onions into a small saucepan, and simmer for 5 to 8 minutes on the stovetop until slightly reduced, then toss the wings back in the thicker sauce. For meal prep, you can load the raw chicken wingettes and onions into a large freezer bag, whisk in the soy sauce and honey, and freeze flat; thaw overnight in the fridge before cooking as directed. Always handle raw chicken carefully: wash your hands, cutting boards, and knives with hot, soapy water after contact; keep raw chicken separate from ready-to-eat foods; and never reuse marinades or liquids that have touched raw poultry unless they are boiled. Use a food thermometer to ensure the chicken reaches at least 165°F (74°C) in the thickest pieces, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers to 165°F before eating.
