SLOW COOKER HONEY GRALIC CHICKEN


Now the recipe calls for bone-in, skin-on chicken thighs, which I highly recommend using if you decide to broil the chicken at the very end to help crisp up the skin. But this is a completely optional step so if you decide to skip this, it is best to use boneless, skinless chicken thighs (or boneless, skinless chicken breasts). You can’t go wrong either way!


Save the white styrofoam container for a more desperate time—today we’re making easy Slow Cooker Honey Garlic Chicken. Its sweet, sticky sauce has all the allure of your favorite takeout but is made of healthy, natural ingredients. The recipe is only eight ingredients (nine if you are a stickler and count the rice), and if you cook Asian food regularly (meaning you own soy sauce), you have all of them in your pantry right now.


juicy slow cooker honey garlic chicken thighs with the best sauce, you will want to drink it straight out of the bowl!

Ingredients :


Six large chicken thighs without skin and bone

A tablespoon of olive oil

Scrub components


1 teaspoon paprika

Half a teaspoon of cayenne pepper

1 teaspoon coarse salt


A quarter of a small spoon of crushed pepper

Honey garlic butter sauce

Half a cup of honey


Half a cup of unsalted butter

Six cloves of garlic, finely chopped

Two tablespoons of low-sodium soy sauce


Two tablespoons of rice wine vinegar or apple cider vinegara pinch of salt

A quarter cup of water or chicken broth

Two teaspoons of cornmeal



Instructions:


First we dry and then mix half a spoonful of olive oil with the rubbing ingredients, then we season the chicken and rub the mixture into the chickenWe heat half a spoonful of oil and roast the chicken for two minutes per side only, then transfer the chicken to a cooking pot with a capacity of six litersAs for the sauce, we melt the butter in the same pan in which we browned the chicken, then add the garlic, then the rest of the sauce ingredients and cook over low heat for one minute, then remove itWe pour the sauce over the chicken, cover the pot, and cook it on a high temperature for two or three hoursWe transfer the chicken to a serving plate and let it rest for five minutesMeanwhile, pour the juices from the saucepan and put it to cook on a medium heat and add to them a cup of water mixed with cornmeal and let it simmer for three minutes until it comes togetherPlace the chicken thighs with the sauce on the previously lined baking tray and then grill them until they are doneWe cut the chicken into slices and then serve it with the sauce