Ingredients

The following ingredients have 4 Servings
  • 8 medium chicken thighs (I used bone in with the skin chicken thighs)
  • 1/2 cup butter (melted)
  • 1/2 cup honey
  • 1/3 cup packed dark brown sugar
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 3 tablespoons water

Instruction

  • Place the chicken thighs skin side up in a 6 to 7 quart crock pot.
  • In a bowl mix the melted butter, honey, brown sugar, soy sauce, minced garlic and lemon juice. Mix until combined.
  • Pour the honey garlic sauce over the chicken thighs in the slow cooker.
  • Place the lid on the slow cooker and cook for 4 hours on high or 6 hours on low. Or until the internal temperature of the thickest chicken thigh has reached at least 165 degrees Fahrenheit. (I actually prefer my chicken to be cooked to at least 185 internal degrees.)
  • Thirty minutes before the chicken will be finished cooking mix the cornstarch with the cool water.
  • Lift the crock pot lid and pour the cornstarch slurry in and mix it into the juices in the crock pot.
  • Recover and cook until the chicken is cooked through and the juices have slightly thickened.
  • If you'd like to brown up the chicken thigh skin you can place the crock pot ceramic insert into the oven under the broiler for a few minutes as I have done.
  • Serve the Honey Garlic Chicken Thighs over a bed of cooked white rice and drizzle the thickened juices over the chicken if desired.