Ingredients
Scale
- 4–6 bone-in or boneless chicken thighs
- ½ cup honey
- 4 cloves garlic, minced
- ¼ cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 teaspoon sesame oil (optional)
- Salt and pepper, to taste
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by patting the chicken thighs dry with paper towels and season them with salt and pepper. For extra flavor, add your favorite herbs or spices.
- In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and sesame oil if using. This creates the honey garlic sauce.
- Place the chicken thighs in the crockpot and pour the sauce over them, ensuring each piece is coated. Cover with the lid.
- Set your crockpot to low and cook for 6-8 hours or on high for 3-4 hours until the chicken is tender and infused with flavor.
- Once cooked, optionally broil the chicken for a few minutes to caramelize the glaze. Garnish with sesame seeds and chopped green onions before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in microwave or skillet until hot.
- For longer storage, freeze in a sealed bag or container for up to 3 months. Thaw and reheat thoroughly before serving.
- This dish pairs well with steamed rice, mashed potatoes, or vegetable stir-fry.
- Replace honey with maple syrup or agave nectar for a different sweetness profile. Use low-sodium soy sauce for a healthier option.
- For added spice, include red pepper flakes or sriracha in the sauce.
- Prep Time: 10-15 minutes
- Cook Time: 3-8 hours
- Category: Dinner, Slow Cooker Recipes, Chicken Recipes
- Method: Slow Cooking
- Cuisine: American, Asian-inspired
- Diet: Gluten-Free (with gluten-free soy sauce), Dairy-Free
Nutrition
- Serving Size: 1 chicken thigh (about 150g)
- Calories: 250 kcal Kcal
- Sugar: 15g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 70mg