Honey Garlic Slow Cooker Chicken Thighs Recipe

Chicken thighs: Bone-in and skinless, these provide a rich flavor and tender texture.

Soy sauce: A salty, umami-rich sauce that adds depth to the dish.

Honey: Provides sweetness and helps to caramelize the sauce.

Garlic: Freshly minced, it infuses the dish with aromatic flavor.

Rice vinegar: A mild vinegar that adds a slight tanginess.

Sesame oil: Adds a nutty aroma and flavor, enhancing the overall taste.

Black pepper: Adds a hint of spice and warmth.

Cornstarch: Used to thicken the sauce, creating a glossy finish.

To enhance the flavor of the chicken thighs, consider marinating them in the soy sauce, honey, and garlic mixture for a few hours before placing them in the slow cooker. This allows the chicken to absorb more of the savory and sweet notes, resulting in a more flavorful dish. Additionally, when thickening the sauce with the cornstarch mixture, ensure it is well dissolved in water to avoid lumps, and whisk it into the sauce gradually for a smooth consistency.

• bone-in, skinless chicken thighs - Substitute with boneless chicken thighs: Boneless thighs will cook faster and absorb flavors well, though they might be less juicy.

• bone-in, skinless chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar cooking time and flavor profile, making them a good alternative.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty flavor, suitable for those avoiding soy.

• honey - Substitute with maple syrup: Maple syrup provides a different but complementary sweetness and depth of flavor.

• honey - Substitute with agave nectar: Agave nectar is a vegan alternative with a similar sweetness level.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh pungency of minced garlic.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can add a subtle sweetness.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity with a slightly fruitier taste.

• rice vinegar - Substitute with white wine vinegar: White wine vinegar has a comparable acidity and can be used in equal amounts.

• sesame oil - Substitute with olive oil: Olive oil will not provide the same nutty flavor but can be used for its richness.

• sesame oil - Substitute with peanut oil: Peanut oil offers a similar nutty flavor and works well in Asian-inspired dishes.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne adds more heat and a different spice profile, so use sparingly.

• cornstarch mixed with water - Substitute with arrowroot powder mixed with water: Arrowroot is a gluten-free thickener with similar properties to cornstarch.

• cornstarch mixed with water - Substitute with potato starch mixed with water: Potato starch is another gluten-free thickener that works well in slow-cooked dishes.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can lead to sogginess.

• For storing in the refrigerator:

  • Place the cooled chicken thighs in an airtight container.
  • Pour any remaining sauce over the chicken to keep it moist.
  • Store in the refrigerator for up to 3-4 days.

• For freezing:

  • Arrange the chicken thighs in a single layer on a baking sheet lined with parchment paper.
  • Freeze until solid, about 1-2 hours. This prevents them from sticking together.
  • Transfer the frozen chicken to a freezer-safe bag or container.
  • Label with the date and contents for easy identification.
  • Freeze for up to 3 months.

• When ready to enjoy your honey garlic chicken again:

  • Thaw overnight in the refrigerator if frozen.
  • Reheat gently on the stovetop or in the microwave, adding a splash of water or chicken broth to maintain moisture.

• For a delightful twist, serve the reheated chicken with freshly steamed vegetables or over a bed of fluffy rice.

• Preheat your oven to 350°F (175°C). Place the leftover chicken thighs in an oven-safe dish and cover with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the chicken is warmed through. This method ensures the chicken remains tender and juicy.

• For a quick reheat, use a microwave. Place the chicken thighs on a microwave-safe plate, cover with a microwave-safe lid or another plate to prevent splatter, and heat on medium power for 2-3 minutes. Check the temperature and continue heating in 30-second intervals until hot. Be cautious not to overcook, as this can dry out the chicken.

• If you have a stovetop, reheat the chicken thighs in a skillet over medium heat. Add a splash of chicken broth or water to the pan to help keep the chicken moist. Cover the skillet with a lid and heat for about 5-7 minutes, turning occasionally, until the chicken is heated through.

• For those with an air fryer, preheat it to 350°F (175°C). Place the chicken thighs in the basket, ensuring they are not overcrowded, and heat for 5-7 minutes. This method will help maintain the chicken's texture while reheating.

• If you prefer a slow reheat, use a slow cooker. Place the chicken thighs back in the slow cooker with a bit of the leftover sauce or a splash of chicken broth. Set the slow cooker to low and heat for 1-2 hours, or until the chicken is thoroughly warmed. This method is ideal for maintaining the original flavor and tenderness.

• Mixing bowl: A large bowl used to combine the soy sauce, honey, garlic, rice vinegar, sesame oil, and black pepper into a smooth sauce.

• Slow cooker: An appliance used to cook the chicken thighs slowly, allowing the flavors to meld and the chicken to become tender.

• Measuring cups: Used to accurately measure the soy sauce and honey for the sauce.

• Measuring spoons: Used to measure the rice vinegar, sesame oil, and black pepper to ensure the right balance of flavors.

• Garlic press: A tool to efficiently mince the garlic cloves, releasing their full flavor into the sauce.

• Whisk: Used to mix the cornstarch and water into a smooth slurry before adding it to the sauce.

• Tongs: Handy for removing the chicken thighs from the slow cooker and returning them once the sauce has thickened.

• Ladle: Useful for stirring the sauce in the slow cooker and ensuring it thickens evenly.

• Serving platter: A dish to set aside the chicken thighs temporarily and for presenting the final dish.

Prepare ingredients in advance: Chop the garlic and measure out the soy sauce, honey, and other ingredients the night before to streamline your cooking process.

Use a liner: Consider using a slow cooker liner to minimize cleanup time after cooking the chicken thighs.

Batch cooking: Double the recipe and freeze half for a quick meal later, saving time on future meal prep.

Quick sauce thickening: Mix the cornstarch and water in a small jar and shake vigorously for a lump-free mixture, speeding up the thickening process.