Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 3 tbsp minced garlic
  • 2 tbsp apple cider vinegar
  • 1 tbsp ketchup
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the 3 lbs chicken thighs dry with paper towels and season both sides generously with 1 tsp salt and 1/2 tsp cracked black pepper.
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat; sear the chicken skin-side down for 3-5 minutes until the skin is golden brown.
  3. Place the seared thighs in a 6-quart slow cooker.
  4. In a small bowl, whisk together 1/2 cup honey, 1/4 cup low sodium soy sauce, 3 tbsp minced garlic, 2 tbsp apple cider vinegar, 1 tbsp ketchup, and 1/2 tsp red pepper flakes.
  5. Pour the honey garlic glaze evenly over the chicken thighs.
  6. Cover and cook on Low for 6 hours or High for 3 hours until the chicken reaches an internal temperature of 165°F (74°C) and the meat begins to pull away from the bone.
  7. Transfer the thighs to a broiler pan or baking sheet and spoon the thickened sauce from the slow cooker over the top of each piece.
  8. Place under the oven broiler for 3-5 minutes until the glaze bubbles and turns a deep, mahogany brown.