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Honey Garlic Chicken Thighs with Steamed Rice
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan
  • Mixing Bowl

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 5 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups long grain white rice
  • 4 cups water
  • 2 green onions, sliced

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker.
  • In a small bowl stir together the honey, soy sauce, minced garlic, olive oil, salt, and black pepper until smooth.
  • Pour the sauce over the chicken and turn the thighs once so both sides are coated.
  • Cover and cook on low for 6 hours or on high for 3 hours until the chicken is very tender.
  • About 25 minutes before the chicken is done, bring the 4 cups of water to a boil in a medium saucepan. Add the rice, stir once, then cover and reduce heat to low. Simmer for 18 minutes.
  • Remove the saucepan from heat and let the rice stand covered for 5 minutes.
  • Shred or slice the chicken in the slow cooker and stir it back into the sauce.
  • Spoon the chicken and sauce over the steamed rice and sprinkle with the sliced green onions before serving.

Notes

If the sauce looks thin after cooking, remove the chicken and simmer the liquid in a small pan on the stove for a few minutes to thicken before pouring it back over the meat. Leftovers reheat well in the microwave with a splash of water to loosen the sauce. You can swap the white rice for brown rice if you add extra water and cook it longer.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Medium Saucepan, Mixing Bowl