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

Equipment

  • Slow Cooker
  • Medium Saucepan
  • Measuring Cups

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 4 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 1 cup long-grain white rice
  • 2 cups water
  • 2 green onions, sliced (for garnish)

Instructions
 

  • Place the chicken thighs in the slow cooker. Pour the honey, soy sauce, minced garlic, and black pepper over the top. Stir gently to coat the chicken evenly.
  • Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken reaches an internal temperature of 165°F and becomes very tender.
  • About 20 minutes before serving, combine the rice and water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 to 18 minutes until the water is absorbed and the rice is fluffy.
  • Fluff the rice with a fork. Serve the chicken thighs and sauce over the rice. Sprinkle the sliced green onions on top before eating.

Notes

For a thicker sauce, remove the cooked chicken, pour the liquid into a small saucepan, and simmer it for a few minutes while the rice cooks. Leftovers store well in the fridge for up to three days and reheat nicely with a splash of water to loosen the sauce. Skip the green onions if you prefer a plain finish.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Medium Saucepan, Measuring Cups