American
Slow Cooker Honey-Garlic Chicken Thighs
Chicken thighs cook gently in a balanced honey, soy, garlic, and cider-vinegar glaze, then finish under the broiler for browned edges and lacquered skin.
6 servings · 15 minutes prep · 250 minutes cook
Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs, about 3 pounds, fully thawed; trimmed of loose excess skin
- 1/2 teaspoon black pepper
Honey-Garlic Sauce
- 1/3 cup honey
- 1/3 cup low-sodium soy sauce
- 1/4 cup tomato ketchup
- 2 tablespoons apple cider vinegar
- 6 garlic cloves, finely grated
- 1 1/2 tablespoons cornstarch
- 3 scallions, thinly sliced
Directions
Build the Sauce
- Whisk the honey, soy sauce, ketchup, cider vinegar, and garlic until the honey dissolves.
Slow-Cook Skin-Side Up
- Use only fully thawed chicken; never place frozen or partially frozen poultry in the slow cooker. Season the chicken thighs with the pepper and arrange skin-side up in one snug layer in a 6-quart oval slow cooker. Pour sauce around, not over, the skin. Cover and cook on Low for 4 hours, until the thickest thigh reaches at least 175°F (79°C); do not cook until the meat falls apart.
Reduce the Glaze
- Transfer thighs to a wire rack over a sheet pan. Strain cooking liquid into a saucepan and skim the fat. Whisk the cornstarch with 2 tablespoons cool water, add it, and boil for 3 to 5 minutes until glossy and spoon-coating.
Broil and Finish
- Heat the broiler. Brush each thigh lightly with glaze and broil 4 to 6 inches from the heat for 2 to 4 minutes, watching continuously, until the skin is browned at the edges. Rest 5 minutes, brush once more, and scatter with scallions.
