Slow Cooker Honey Garlic Chicken

• •
  Chicken Thigh, Bone-In, Skin-On

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

• •
  Olive oil(15g)

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

• •
  Paprika, Ground(5g)
• •
  Brown sugar(3g)
• •
  Garlic powder(3g)
• •
  Onion powder(3g)
• •
  1 pinch cayenne pepper (optional)
• •
  1 teaspoon coarse salt
• •
  1/4 teaspoon cracked pepper
• •
  Honey(120g)
• •
  Unsalted Butter(120g)
• •
  Garlic(360g)
• •
  Soy Sauce, Low Sodium(30g)
• •
  Vinegar, Rice(30g)
• •
  1 pinch salt
• •
  1/2 teaspoon cracked pepper
• •
  1/4 cup water (or chicken broth)
• •
  Cornstarch(10g)

Instructions

1. 1Pat the chicken thighs dry with paper towels. In a small bowl, combine the paprika, brown sugar, garlic powder, and onion powder. Rub this mixture evenly over all surfaces of the chicken thighs.
2. 2Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 2–3 minutes until golden brown, then flip and sear the other side for 2–3 minutes. Do not cook through; this is for flavor only. Transfer the seared chicken to a slow cooker.
3. 3In the same skillet over medium heat, melt the butter, scraping up any browned bits from the pan. Add the fresh garlic and sauté for 1 minute until fragrant. Stir in the honey, soy sauce, rice vinegar, and cornstarch until smooth. Bring to a simmer over medium-high heat for 1 minute, then remove from heat.
4. 4Pour the sauce over the chicken in the slow cooker and flip the thighs to coat evenly. Cover and cook on HIGH for 2–3 hours or LOW for 5–6 hours, basting halfway through. The chicken is done when the internal temperature reaches 165°F and meat is tender.
5. 5Transfer the cooked chicken to a cutting board and tent loosely with foil; let rest 5 minutes. Pour all juices from the slow cooker into a saucepan and bring to a simmer over medium-high heat for 2–3 minutes until thickened to a syrup-like consistency.
6. 6Arrange the chicken on a lined baking sheet and brush each thigh with 2 tablespoons of the thickened sauce. Broil 4–6 inches from the heat for 1–2 minutes per side until edges are lightly charred.
7. 7Slice the chicken and divide evenly into 4 airtight containers while hot. Pour remaining sauce over each portion and seal immediately.