Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • ⅓ cup honey
  • ½ cup low-sodium soy sauce
  • 6 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh ginger, grated

Instructions:

  1. Pat the chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
  2. Optional: Heat olive oil in a skillet over medium-high heat. Sear thighs for 3 minutes per side until mahogany-colored, then transfer to the slow cooker.
  3. In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and grated ginger until combined.
  4. Pour the glaze over the chicken in the crockpot, ensuring every piece is well-coated.
  5. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the internal temperature reaches 165°F (74°C).
  6. Remove the chicken to a platter and pour the remaining cooking liquid into a small saucepan.
  7. Simmer the sauce over medium-high heat for 5–8 minutes until reduced by half and syrupy.
  8. Pour the thickened glaze back over the chicken and garnish as desired.