Crock Pot Honey-Garlic Chicken Thighs Recipe

Crock pot honey-garlic chicken thighs recipe. Boneless and skinless chicken thighs with honey, soy and Worcestershire sauces cooked in a crock pot. #slowcooker #crockpot #chicken #dinner #homemade #sweet #yummy
  • Yield: 8 serving plates
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 4:00 h
  • Ready In: 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

    201
  • Fat

    5 g
  • Saturated Fat

    1 g
  • Polyunsaturated Fat

    0 g
  • Cholesterol

    107 mg
  • Sodium

    657 mg
  • Potassium

    329 mg
  • Carbohydrate

    14 g
  • Fiber

    2 g
  • Sugars

    11 g
  • Protein

    23 g

Crock pot honey-garlic chicken thighs recipe. Boneless and skinless chicken thighs with honey, soy and Worcestershire sauces cooked in a crock pot. This yummy chicken recipe adapted from https://sweetpeasandsaffron.com/sticky-slow-cooker-honey-garlic-chicken-thighs/

You may also like Slow Cooker Honey-Garlic Chicken Thighs, in this recipe I used bone-in and skin-on chicken thighs.

Crock Pot Honey-Garlic Chicken Thighs Recipe

Ingredients

  • 2 pounds (960 g) boneless and skinless chicken thighs
  • 1/3 cup (80 ml) clear honey
  • 1/3 cup (80 ml) low-sodium soy sauce
  • 6 cloves garlic, peeled and minced
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1½ tablespoons (22 ml) Worcestershire sauce
  • 2 teaspoons (10 ml) sesame oil
  • 2 tablespoons (30 ml) cornstarch
  • 3-4 tablespoons (60 ml) water
  • chopped green onions

Method

Step 1

In a 6-quart (6 l) slow cooker, combine all ingredients, except cornstarch, water, and green onions. Stir well.

Step 2

Cover the pot and cook on low-heat setting for 4 hours.

Step 3

In a small mixing bowl, combine cornstarch and water. Mix until cornstarch has dissolved completely. Open the cooked and stir in the cornstarch mixture. Recover the crock pot, switch the heat to high and cook for a further 30-60 minutes or until thickens to desired consistency.

Step 4

Turn off the slow cooker and open the lid. Using tongs, remove cooked chicken thighs and transfer to serving plates. Pour the sauce over. Sprinkle with chopped green onions. Serve hot.

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