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Directions
- Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray.
- Arrange the chicken thighs in an even layer in the bottom of the slow cooker.
- In a medium bowl, whisk together the honey, soy sauce, ketchup, and garlic until smooth.
- Pour the sauce evenly over the chicken, making sure all pieces are coated.
- Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken is tender and cooked through.
- Remove the lid and shred the chicken with two forks directly in the slow cooker, or leave the thighs whole if preferred.
- Stir the chicken into the sauce so it soaks up all the flavor.
- If you’d like a thicker sauce, switch to HIGH, leave the lid slightly cracked, and cook for another 15 to 20 minutes.
- Serve hot over rice, noodles, or potatoes.
Variations & Tips
- Add veggies: Toss in carrots, onions, or bell peppers during the last 2 hours.
- Spicy version: Add red pepper flakes or a spoonful of sriracha.
- Tangy twist: Stir in 1 tablespoon apple cider vinegar.
- Use chicken breasts: Cook a little less time to avoid drying out.
- Extra sticky glaze: Stir in another tablespoon of honey before serving.
Serving Ideas
This chicken is wonderful with:
- Steamed jasmine rice
- Garlic mashed potatoes
- Buttered egg noodles
- Roasted broccoli
- Dinner rolls for mopping up sauce
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop.
You can also freeze for up to 2 months.
This is one of those recipes people taste once and immediately ask for. Simple ingredients, almost no effort, and unbelievably delicious results every single time.
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