Spicy Honey Garlic Chicken with Foolproof Rice

An easy, delicious crockpot meal made with inexpensive chicken thighs and a simple Asian style sauce. I spiced it up with a little garlic chili sauce and served it with foolproof rice.

I adapted this recipe from the Honey Garlic Chicken Recipe on Taste and Tell, which was featured on Kalyn’s Kitchen delicious new site Slow Cooker from Scratch. A great new site for slow cooker recipes. This is a wonderful weekend night meal that comes together quickly.

I doubled Deborah’s recipe, adapted from More Make it Fast, Cook it Slow, so I would have leftovers to freeze for another day. Doubling the sauce wasn’t necessary so I decreased it to one and a half in my adapted recipe below.

I never had trouble cooking rice until I got a new stove. It’s harder to keep a pot at a gentle simmer and lately I’ve been frustrated with undercooked or overcooked, mushy rice. This foolproof method from America’s Test Kitchen cooks the rice the same way you would pasta. Just boil it in a lot of water until it’s tender and drain it.

You end up with perfectly cooked, fluffy rice and an added bonus is that it cooks in less time than the traditional pilaf style. It’s such great idea. If you have trouble cooking rice, this is the method for you.

Spicy Honey Garlic Chicken with Foolproof Rice

Yield: 8 Servings

Spicy Honey Garlic Chicken with Foolproof Rice


  • 3 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon dried minced garlic
  • 1 teaspoons chili garlic sauce
  • 3/4 cup soy sauce
  • 3/4 cup ketchup
  • 3/4 cup honey
  • Foolproof Rice
  • 1 cup rice*
  • 2 1/2 teaspoons salt


Spicy Honey Garlic Chicken

Place the chicken in the bottom of a slow cooker. In a small bowl, whisk together the garlic, chili sauce, soy sauce, ketchup and honey. Pour over the chicken and cover.

Cook on low for 6 to 8 hours or high for 3 to 4 hours. Remove chicken, place on a plate and tent with foil to keep warm. Transfer the remaining sauce to a saucepan and reduce down over medium heat until desired consistency is reached.  Serve over the chicken and garnish with fresh basil.

Serve over rice.

Foolproof Rice

In a large pot bring 4 quarts of water to a boil. Stir in the rice and salt. Return to a boil, then reduce heat and simmer until rice is tender.


*Use any type of rice you'd like. White rice will take approximately 10 - 20 minutes, Brown Rice 22 - 40 minutes. I used Lundberg short grain brown rice and at my altitude it took about 40 minutes to cook.

Spicy Honey Garlic Chicken slightly adapted from Taste and Tell

Foolproof Rice America's Test Kitchen Healthy Family Cookbook


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    Leave a Comment:

  1. says

    The chicken sounds wonderful…but what I really love is the foolproof rice. I have a problem cooking rice on my gas stove. I have always wondered why you can’t just boil it…trying this!

  2. says

    I want to make this for dinner tonight. looks delicious! I’ve never cooked rice this way. Is it really 4 qts of water? Do you cook it like pasta and drain the remaining water? Sounds great to me since I always use too little water in my rice cooker and it burns. thanks!

  3. says

    Barbara, I sure need to use better my slow cooker…this chicken looks delicious, sweet and spicy and perfect with rice.
    Hope you are having a fabulous week :)

  4. says

    This dish looks good and simple, which is a plus. I’ll have to give it a try. I tried one from Kalyn’s site too. We had the turkey white bean pumpkin chili. It was excellent with some added chipotle chili powder & topped w/ sour cream & Mont Jack cheese. Interesting way to do rice. I like to do mine in the oven, with different seasonings and/or fresh herbs added.

  5. says

    Yum, what a simple and scrumptious creation. I can eat this everyday! 😛 Your brown rice looks perfect. I always preferred brown over white for more fiber and nutty flavor. I love your recipe.

  6. Jo says

    I’ve seen this way of cooking rice also called the french method, apparently this is the most common way they cook rice! I haven’t tried it out myself yet, will ahve to give it a go.

  7. Deloris says

    I’ve been cooking rice that way all my married life and thought I was making a terrible mistake when I compared how I do it with the way others do it!

  8. says

    So I have to ask… would this method of cooking rice eliminate the inevitable “foamy boilover” that always happens? I don’t know why cooking rice has to be so tricky, but I have a hard time even with a rice cooker. It always burns the bottom layer – no matter which brand I try. I’m looking forward to trying this! Great post!

  9. says

    This looks so good Barbara. I’ve been wanting some more crock pot meals, so this asian meal will be perfect for us!
    Thanks for the rice tip. A new stove can be really hard to get used too. We went from gas to electric a few years ago, and it seemed I burned everything for awhile! :)

  10. says

    I love this, Barbara! I could eat some form of meat with rice every night and be a happy girl! If you want to know a secret, I have a hard time cooking rice too. I’d like to think it’s the altitude but who knows………. :)