Honey Garlic Slow Cooker Chicken Thighs Recipe

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

Honey: Adds sweetness and helps to caramelize the sauce.

Low sodium soy sauce: Provides a salty, umami flavor without overwhelming the dish.

Garlic: Freshly minced, it adds a pungent, aromatic quality.

Rice vinegar: Adds a slight tanginess to balance the sweetness of the honey.

Grated ginger: Provides a warm, spicy undertone.

Black pepper: Adds a mild heat and enhances the overall flavor.

Water: Helps to create the base of the sauce.

Cornstarch: Mixed with water to thicken the sauce.

To ensure the chicken thighs absorb maximum flavor, consider marinating them in the honey, soy sauce, garlic, rice vinegar, ginger, black pepper, and water mixture for at least 30 minutes before placing them in the slow cooker. This extra step allows the marinade to penetrate the meat more deeply, resulting in a more flavorful and tender dish.

• bone-in, skinless chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be less flavorful.

• bone-in, skinless chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile.

• honey - Substitute with maple syrup: It provides a similar sweetness and consistency.

• honey - Substitute with agave nectar: It is a good alternative for a similar sweetness level and is also vegan.

• low sodium soy sauce - Substitute with tamari: It is gluten-free and has a similar flavor profile.

• low sodium soy sauce - Substitute with coconut aminos: It is a soy-free alternative with a slightly sweeter taste.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.

• minced garlic - Substitute with shallots: They provide a milder, sweeter flavor.

• rice vinegar - Substitute with apple cider vinegar: It has a similar acidity and can be used in the same quantity.

• rice vinegar - Substitute with white wine vinegar: It offers a similar tangy flavor.

• grated ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each teaspoon of fresh ginger.

• grated ginger - Substitute with galangal: It has a similar flavor profile but is slightly more citrusy.

• black pepper - Substitute with white pepper: It has a similar heat but a slightly different flavor.

• black pepper - Substitute with cayenne pepper: Use sparingly as it is much spicier.

• water - Substitute with chicken broth: It adds more flavor to the dish.

• water - Substitute with vegetable broth: It is a good alternative for added flavor and is vegetarian.

• cornstarch - Substitute with arrowroot powder: It thickens similarly and is a good gluten-free alternative.

• cornstarch - Substitute with potato starch: It provides a similar thickening effect.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.

• Use airtight containers or heavy-duty freezer bags to store the chicken. This ensures the chicken remains moist and flavorful while preventing freezer burn.

• Label each container or bag with the date and contents. This helps you keep track of how long the chicken has been stored and ensures you use the oldest items first.

• For short-term storage, place the chicken thighs in the refrigerator. They will keep well for up to 3-4 days.

• For long-term storage, freeze the chicken thighs. They can be stored in the freezer for up to 3 months without losing quality.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.

• Reheat the chicken thighs in a saucepan over medium heat, adding a splash of chicken broth or water to keep them moist. Alternatively, you can reheat them in the microwave, covered, to prevent drying out.

• If you have leftover sauce, store it separately in an airtight container. It can be refrigerated for up to a week or frozen for up to 3 months. Reheat it gently on the stove or in the microwave before serving.

• For a quick meal, consider shredding the chicken before storing. This makes it easy to add to salads, sandwiches, or soups later on.

• If you plan to use the chicken in different dishes, portion it out before freezing. This way, you can thaw only what you need, reducing waste and saving time.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish, cover with foil to retain moisture, and heat for about 20 minutes or until the chicken is warmed through. You can also spoon some of the sauce over the chicken before covering to keep it juicy.

• Stovetop Method: Heat a skillet over medium heat and add a splash of chicken broth or water. Place the chicken thighs in the skillet, cover, and heat for about 10 minutes, turning occasionally until the chicken is heated through. Add more liquid if necessary to prevent drying out.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to trap steam. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating. Add a bit of the sauce to keep the chicken moist.

• Slow Cooker Method: If you have time, you can reheat the chicken thighs in the slow cooker. Place the chicken and sauce back into the slow cooker and heat on low for 1-2 hours or until warmed through. This method ensures the chicken stays tender and juicy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the basket, making sure they are not overcrowded. Heat for 5-7 minutes, flipping halfway through, until the chicken is hot and the edges are slightly crispy.

• Sous Vide Method: If you have a sous vide machine, this is a great way to reheat without drying out the chicken thighs. Set the sous vide to 140°F (60°C) and place the chicken in a vacuum-sealed bag or a ziplock bag with the air removed. Heat for about 45 minutes to an hour.

• Slow cooker: Essential for cooking the chicken thighs slowly and evenly, ensuring they become tender and flavorful.

• Mixing bowl: Used to combine the honey, soy sauce, garlic, rice vinegar, ginger, black pepper, and water before pouring over the chicken.

• Measuring cups: Necessary for accurately measuring the honey, soy sauce, and water.

• Measuring spoons: Used to measure the rice vinegar, grated ginger, and black pepper.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Grater: Used to grate the ginger finely.

• Whisk: Helps in mixing the cornstarch with water to create a smooth slurry.

• Tongs: Useful for removing the chicken from the slow cooker and returning it after the sauce has thickened.

• Small bowl: Used to mix the cornstarch and water to make the slurry.

• Serving dish: For presenting the finished honey garlic chicken thighs.

Prepare ingredients ahead: Mince the garlic and grate the ginger the night before to save time in the morning.

Use pre-made sauce: Substitute the homemade sauce with a store-bought honey garlic sauce to cut down on prep time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Line the slow cooker: Use a slow cooker liner for easy cleanup.

Quick slurry: Mix the cornstarch slurry while the chicken cooks to save time at the end.