Dinner
Crockpot Hot Honey Chicken
Sweet heat, low and slow. Chicken thighs cook down in honey, vinegar hot sauce, smoked paprika and garlic, then get shredded straight back into the sticky red sauce.
- Time
- 10 min + 4–6 hours
- Course
- Dinner
- Pour
- Wildflower
How
- 1
Season 2 lb chicken thighs with salt and 1 tsp smoked paprika; lay them in the slow cooker.
- 2
Whisk ½ cup honey, ⅓ cup vinegar hot sauce, 1 tsp crushed dried chili, 4 grated garlic cloves and 1 tbsp cider vinegar. Pour over.
- 3
Cover and cook on LOW 4–6 hours or HIGH 2½–3 hours.
- 4
Shred the chicken with two forks right in the pot. Stir in 2 tbsp butter and let it soak up the sauce for 10 minutes on WARM.
- 5
Taste: more honey for sweet, more hot sauce for heat. Serve over rice, in tacos, or on buns.
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Fresh from the market: chicken thighs, garlic, good butter.
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