Ingredients:

  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 3 tbsp unsalted butter, melted
  • 3 cloves fresh garlic, minced
  • 1 tbsp apple cider vinegar
  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp cornstarch

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure the rub adheres.
  2. In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika. Evenly coat all sides of the chicken.
  3. Whisk together the honey, Dijon mustard, melted butter, minced garlic, and apple cider vinegar until smooth.
  4. Place the seasoned chicken in the slow cooker and pour the glaze over the top, ensuring every piece is covered.
  5. Cover and cook on Low for 6 hours or High for 3 hours until the chicken registers 165°F (74°C) and the sauce has turned a deep gold.
  6. Remove the chicken carefully to a platter.
  7. Whisk 1 tbsp cornstarch with 1 tbsp water. Stir this slurry into the sauce and cook on High for 15 minutes until the glaze is velvety.
  8. Pour the thickened glaze over the chicken and serve immediately.