Slow Cooker Honey Garlic Chicken

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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp Paprika, Ground
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  0.5 tsp Brown sugar
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  0.5 tsp Garlic powder
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  0.5 tsp Onion powder
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  1 1 pinch cayenne pepper (optional)
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  1 tsp 1 teaspoon coarse salt
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  0.3 tsp 1/4 teaspoon cracked pepper
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  0.5 cup Honey
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  0.5 cup Unsalted Butter
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  6 Garlic(18g)
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  2 tbsp Soy Sauce, Low Sodium
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  2 tbsp Vinegar, Rice
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  1 1 pinch salt
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  0.5 tsp 1/2 teaspoon cracked pepper
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  0.3 cup 1/4 cup water (or chicken broth)
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  2 tsp Cornstarch

Instructions

1. 1Pat the 6 chicken thighs dry. In a small bowl, combine the paprika, brown sugar, garlic powder, onion powder, coarse salt, and 1/4 teaspoon cracked pepper. Rub the spice mixture evenly over all surfaces of each thigh.
2. 2Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2–3 minutes per side until golden brown. Transfer the seared thighs to the slow cooker in a single layer.
3. 3In the same skillet over medium heat, melt the butter, scraping up any browned bits. Add the 6 cloves of minced garlic and cook for 1 minute until fragrant. Stir in the honey, soy sauce, rice wine vinegar, and the pinch of salt until combined.
4. 4Whisk the cornstarch into the 1/4 cup water until fully dissolved, then stir into the sauce. Pour the sauce over the chicken, turning the thighs to coat evenly.
5. 5Cover and cook on HIGH for 2–3 hours or LOW for 5–6 hours. The chicken is done when an internal thermometer reads 165°F and the meat pulls easily from the bone. Baste the thighs with the sauce halfway through cooking.
6. 6Transfer the chicken to a cutting board and rest for 5 minutes. Pour the cooking liquid into a small saucepan and simmer over medium-high heat for 3–5 minutes, stirring occasionally, until thickened to a glossy glaze.
7. 7Divide the chicken thighs evenly into meal-prep containers, spoon the thickened glaze over each portion, and seal.