Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp freshly grated ginger

Instructions:

  1. Season the chicken thighs generously with kosher salt and cracked black pepper.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place thighs skin-side down, pressing firmly, and sear for 3-5 minutes until golden brown. Flip and sear for an additional 2 minutes.
  3. Transfer the seared chicken thighs to the slow cooker in a single layer.
  4. In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and grated ginger. Pour the mixture evenly over the chicken.
  5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the internal temperature reaches 175°F (80°C).
  6. Carefully remove the chicken to a platter. Pour the remaining cooking liquid into a small saucepan and simmer over medium heat for 5-7 minutes until thickened into a syrupy glaze.
  7. Pour the concentrated glaze back over the chicken thighs just before serving.