Slow Cooker Chicken Thighs with Glossy Dark Amber Glaze
By Daniel Cho
Prep
15 min
Cook
360 min
Total
375 min
Servings
4
Level
Easy
I cook chicken in a slow cooker when I want dinner to be ready later․ Chicken thighs are cooked with honey‚ soy sauce‚ garlic‚ and ginger․ The liquids simmer and thicken into a dark amber sauce․ Season with black pepper‚ scallions‚ and sesame seeds․
Drying the thighs is a step in this recipe that I do and advise․ I trim the fat off the thighs before adding them to a 6-quart slow cooker‚ one layer deep․ Drying and trimming the fat helps the pepper stick before adding the sauce․ I cook on the Low heat setting when I have time to complete the recipe‚ because the cooked thighs are so tender that they need minimal additional cooking․ The thighs might steam when cooked in a smaller cooker․ They might burn when cooked in a larger cooker․
When the chicken is done cooking‚ I transfer the cooking liquid to another pot and mix the cornstarch slurry in a cup off the heat․ The slurry will be very thin (always is)․ After cooking for 1-2 minutes‚ the slurry will turn shiny and dark amber in color and have a consistency that coats the back of a spoon but not the chicken․
I pour sauce over the chicken while it's hot and top it with other ingredients and sliced peppers․ I broil the sauced chicken for 2-3 minutes to brown it if desired․ Served over rice‚ it can help soak up extra sauce․ Shredded chicken can be used in Chicken Street Tacos․
Why you'll love this recipe
- Dinner is prepared for you during evening preparation time․ You just need to make sauce at the end of preparation time․
- Low heat leaves the thighs soft enough to separate with a fork․
- Honey and soy sauce make a thick‚ dark sauce that coats the chicken instead of pooling at the bottom of the bowl․
- It is suitable for four people and doesn't need many dishes‚ the slow cooker and another small pan are the main cooking implements․
- Chicken can be served in rice dishes and tacos as a main dish with vegetables․
- Cold leftover cooked food is easy to eat during the week․ The sauce and cooked chicken are combined․
Ingredients
- •2 lb boneless skinless chicken thighs (900 g, trimmed of excess fat)
- •½ cup honey (120 ml)
- •⅓ cup soy sauce (80 ml)
- •2 tbsp rice vinegar (30 ml)
- •3 cloves garlic (minced)
- •1 tbsp fresh ginger (6 g, grated)
- •1 tbsp black pepper (6 g, coarsely cracked)
- •2 tbsp cornstarch (15 g)
- •2 tbsp water (30 ml, for the slurry)
- •3 scallions (thinly sliced, green parts only)
- •1 tbsp toasted white sesame seeds (9 g)
Instructions
- 1
Pat the chicken thighs dry with paper towels, then place them in a mostly single layer in a 6-quart slow cooker. Season with half of the cracked black pepper.
- 2
Whisk the honey, soy sauce, rice vinegar, garlic, and ginger in a medium bowl. Pour the mixture over the chicken.
- 3
Cover and cook on Low for 5-6 hours or on High for 3 hours, until the chicken is fall-apart tender and reaches 195°F (90°C).
- 4
Move the chicken to a shallow bowl and cover it loosely with foil.
- 5
Pour the cooking liquid into a small saucepan and bring it to a simmer over medium-high heat.
- 6
Mix the cornstarch and water until smooth, then whisk the slurry into the simmering liquid. Cook for 1-2 minutes, until the glaze is thick, glossy, and dark amber.
- 7
Pour the glaze over the chicken. Garnish with the scallions, toasted sesame seeds, and remaining cracked black pepper.
FAQ
Nutrition (per serving)
Calories
385
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