Soy and honey chicken
Easy and delicious tender chicken with crispy skin. The slow cooker helps us achieve perfect results every time, with crispy, sweet skin and tender, juicy meat.
Servings: 5 chicken thighs
Heat some oil, butter or cooking spray in a skillet. Make sure to use high heat, and that the pan is properly hot.
Add chicken thigh fillets to the skillet. Cook them for a few minutes on either side, until they get a slightly golden color. If your pan is small, you might have to do this in batches.
In a bowl, combine soy sauce and honey.
Place the chicken thighs in a slow cooker, skin side up. Pour the soy and honey mixture over the chicken. It will be quite liquid, and won't quite stick to the chicken - don't worry, this is expected.
Cook on high setting for 3-4 hours, or on low for 5-6 hours. Leave it be and avoid opening the lid as this will let steam escape and increase cooking time.
Serve with your favorite side dishes. I pair mine with mango, avocado and cherry tomatoes.
- As mentioned above, you can make this recipe either in the oven or in a slow cooker with great success. The soy and honey glaze is also great on other cuts of chicken, so pick your favorite! I love using bone-in chicken thighs with skin for the slow cooker. The meat is just so tender, and the crispy skin is awesome.
- If you want to add some spice, you can add some hot paprika, chili powder or sriracha in the glaze before pouring over the chicken. Yum!
- Depending on my schedule, some days I brown the chicken in a skillet, place it in a bowl with the glaze, and put it in the fridge for a few hours. Then, later on, I can just chuck it straight into the slow cooker and finish it off. This works great too and the chicken will have a bit more time to absorb more flavor. I often do this when I want to prepare the chicken in the morning, and have someone else chuck it in the slow cooker around midday so dinner's ready for when I get home!
- Remember that raw chicken can be very dangerous. Be careful to wash any utensils that comes in contact with the chicken, and wash your hands after touching the meat. Chicken is safe to eat when the internal temperature reaches 75°C or 165°F. When following any recipe you find online, make sure to keep in mind that your cooking time might be different. Use a meat thermometer if you're in doubt if the chicken is cooked or not.
- Although browning the chicken in a skillet before adding to the slow cooker is an optional step, I highly recommend you do it. It adds so much flavor.
- When browning the chicken, make sure not to overcrowd the skillet. If you leave a small space between the chicken thighs, they will brown better, which means crispier skin!
- Allow 2 chicken thighs per person if serving as a main dish. Use approximately ½ tablespoon of soy sauce and ½ tablespoon honey per chicken thigh.
Leftovers can be stored in the fridge in an airtight container for up to two days. You can store the chicken thighs whole, or you can remove the bones and skin. The chicken meat is excellent when added to salads or sandwiches!
It is perfectly safe to freeze cooked chicken. Allow it to cool completely and add to a freezer bag. When you're ready to eat, defrost and reheat thoroughly. Please note that the consistency will change when the chicken defrosts. Reheated cooked chicken will likely be a bit dry, and the chicken skin will no longer be crispy. I recommend removing the skin and bones before freezing. The leftover frozen chicken can be used in a stew, soup or stir fry.
Calories: 292kcal | Carbohydrates: 11g | Protein: 20g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 691mg | Potassium: 255mg | Fiber: 1g | Sugar: 11g | Vitamin A: 88IU | Calcium: 11mg | Iron: 1mg