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Honey Garlic Crockpot Chicken Thighs
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • Sliced green onions, for garnish

Instructions
 

  • Place the chicken thighs in the slow cooker.
  • In a bowl, stir together the honey, soy sauce, minced garlic, rice vinegar, and black pepper until smooth.
  • Pour the sauce over the chicken and turn the pieces to coat evenly.
  • Cover and cook on low for 5 to 6 hours until the chicken is tender.
  • In a small cup, mix the cornstarch and water to form a slurry.
  • Stir the slurry into the slow cooker and cook on high for 15 more minutes until the sauce thickens.
  • Serve the chicken with the sauce spooned over the top and sprinkle with sliced green onions.

Notes

For a thicker sauce at the potluck table, stir the cornstarch slurry in during the last 30 minutes of cooking and switch the slow cooker to the warm setting once it reaches the right consistency. Leftovers reheat well in the microwave with a splash of water to loosen the sauce. Skip the green onions if you need a nut-free version for the crowd.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl