EFK Tested

Erickson Slow Cooker Honey-Garlic Chicken Thighs

A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.

Let’s get cooking

Ingredients

Tap an ingredient to check it off while you cook.

1. Put chicken thighs in the slow cooker.
2. Whisk honey, soy sauce, ketchup, garlic, vinegar, ginger, and red pepper flakes and pour over chicken.
3. Cook on LOW 4 to 5 hours until chicken reaches 165°F and is tender.
4. Transfer chicken to a platter. Stir cornstarch slurry into sauce and cook on HIGH until glossy and slightly thickened.
5. Spoon sauce over chicken and serve with rice and vegetables.

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F in the thickest portion and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.