Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs (6-8 pieces)
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 0.5 cup honey
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup rice vinegar
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 tsp red pepper flakes

Instructions:

  1. Pat the 3 lbs of bone in, skin on chicken thighs bone dry with paper towels and season with 1 tsp salt and 0.5 tsp pepper. Note: Moisture is the enemy of a good sear; dry skin equals better browning.
  2. Heat 1 tbsp neutral oil in a heavy skillet over medium high heat.
  3. Sear chicken skin side down for 4–5 minutes until mahogany gold and the fat has rendered, then remove from pan.
  4. In a medium bowl, whisk together 0.5 cup honey, 0.5 cup low sodium soy sauce, 0.25 cup rice vinegar, 6 minced cloves of garlic, 1 tbsp grated ginger, and 0.5 tsp red pepper flakes.
  5. Place the seared thighs into the slow cooker, arranging them in a single layer if possible.
  6. Pour the honey garlic mixture over the top, ensuring each piece is coated.
  7. Cover and cook on High for 240 minutes (4 hours) until the meat pulls away from the bone easily.
  8. Optional: Carefully remove the chicken, pour the liquid into a saucepan, and simmer for 5 minutes until it reaches a thick, syrupy consistency.
  9. Brush the thickened glaze back onto the chicken before serving.
  10. Garnish with sesame seeds or green onions for a fresh pop of color and crunch. > Chef's Note: If you find yourself with extra sauce, don't throw it away! It’s liquid gold. I love drizzling it over steamed broccoli or even using it as a base for a stir fry the next day. If you prefer a more mushroom forward profile, check out my [creamy mushroom chicken recipe](https://cookingwithkendra.net/recipes/the-ultimate-panseared-creamy-mushroom-chicken-w/).