This is simply put, the best way to eat chicken. Big claim, I know, but just try it and let me know if you agree. I am also partial to fried chicken, but seeing as I don’t know how to make that and this is much healthier, I’m running with my claims!
This recipe is super easy and the chicken comes out so tender, juicy & full of flavour.
I love big flavour pay offs for not a lot of effort!
The trick here is to you use chicken thigh, so you’re getting more of that dark meat that will go nice and tender. The prep will only take about 10 minutes, which includes making a rub for the chicken, and a butter, garlic, honey & soy sauce that the chicken will cook in. Then the chicken is cooking in the slow cooker for the day and you can get on with your day.
Our favourite way to eat this chicken is kind of shredded / cut up with a side of green veggies, roast potatoes & coleslaw with the extra sauce poured over the top. The coleslaw cuts through the richness which is why a fresh element works so well. You can also keep it whole, but it can be challenging sometimes as it’s so tender it literally falls apart!
Also great however you use your shredded meat. Night two we often use for quesadillas.
Slow Cooked Honey, butter & Garlic Chicken
Ingredients:
4-6 boneless /skinless chicken thighs
(recipe also works with bone in chicken which is often cheaper)
The Sauce:
1/2 cup butter or butter alternative (we use olivani)
1/2 cup runny honey or creamed honey
2 TBS rice wine vinegar
2 TBS soy sauce
1/2 tablespoon mined garlic
The Rub:
1 tsp each smoked paprika, onion powder, garlic powder & salt
1/2 tsp brown sugar
1 TBS oil
Method:
Place all sauce ingredients into a pot and heat. Once simmering, take off heat.
While the above is heating on the stove, mix all rub ingredients together and rub onto chicken
Sear chicken (optional). If you have time & want to lock in those flavours, sear the chicken quickly on high heat for 5 mins. I only do this about half the time I’m making this!
Place chicken into slow cooker and pour sauce over the top
Cook on low for 6-8 hrs or high for 4hrs
When the chicken is finished cooking, I often take out the remaining liquid and reduce on the stove top for about 10 mins to reduce down and thicken up a bit. Just skim off the fat layer first and then serve with he chicken for extra moisture.