Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker.
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and black pepper. Pour the mixture evenly over the chicken.
  3. Cover with the lid and set to Low for 6 hours or High for 3 hours until the chicken is tender enough to pull apart with a fork.
  4. Remove the chicken thighs and set them on a plate.
  5. Whisk the cornstarch and cold water in a small bowl until smooth, then stir this slurry into the bubbling sauce remaining in the crockpot.
  6. Turn the heat to High and cook for 10-15 minutes until the sauce transforms into a glossy, thick glaze.
  7. Toss the chicken back into the crockpot to coat the meat in the glaze.