Dinner
Crockpot Honey Garlic Chicken
Chicken thighs braised for hours in honey, a whole head of garlic, tamari and ginger until they fall apart into a dark, glossy, sticky sauce. Spoon it over rice and let it pool.
- Time
- 10 min + 4–6 hours
- Course
- Dinner
- Pour
- Wildflower
How
- 1
Lay 2 lb boneless, skinless chicken thighs in the slow cooker.
- 2
Whisk ½ cup honey, ⅓ cup tamari, 8 grated garlic cloves, 1 tbsp grated ginger and 1 tbsp cider vinegar. Pour over the chicken.
- 3
Cover and cook on LOW 4–6 hours or HIGH 2½–3 hours, until the chicken is tender.
- 4
Lift the chicken out. Whisk 1 tbsp cornstarch into 2 tbsp cold water, stir it into the sauce, and cook on HIGH 15 minutes until glossy.
- 5
Return the chicken, turn it in the sauce, and serve over rice with sliced scallions.
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Fresh from the market: chicken thighs, garlic, fresh ginger, cornstarch.
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