Slow Cooker Honey Garlic Chicken Thighs over Rice
Equipment
- Slow Cooker
- Medium Pot
- Mixing Bowl
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- ⅓ cup honey
- ¼ cup soy sauce
- 4 garlic cloves, minced
- ½ teaspoon black pepper
- 2 cups uncooked white rice
- Chopped green onions for serving
Instructions
- Place the chicken thighs in the slow cooker.
- In a small bowl, stir together the honey, soy sauce, minced garlic, and black pepper until well combined.
- Pour the sauce over the chicken and turn the pieces to coat them evenly.
- Cover and cook on low for 5 to 6 hours until the chicken is tender.
- About 20 minutes before the chicken is done, cook the rice according to package directions in a medium pot.
- Shred or slice the chicken, then serve it over the cooked rice.
- Top each portion with chopped green onions before eating.
Notes
For thicker sauce, remove the chicken after cooking and stir a cornstarch slurry into the liquid left in the slow cooker, then heat for a few extra minutes. Leftovers keep well in the fridge for up to three days and reheat nicely with a splash of water to loosen the sauce. Use chicken thighs rather than breasts to avoid dry results in the slow cooker.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Medium Pot, Mixing Bowl
Cuisine: Asian
Equipment: Slow Cooker, Medium Pot, Mixing Bowl