Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1/4 cup low-sodium soy sauce
  • 1/3 cup honey
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 cups baby carrots, halved
  • 2 cups baby potatoes, quartered
  • 1 cup sliced celery

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, minced garlic, vinegar, salt, and pepper. Mix until the honey is fully incorporated and the sauce is smooth.
  2. Place the chicken thighs in the bottom of the crockpot in a single layer. Note: Overlapping too much can lead to uneven cooking.
  3. Pour the sauce evenly over the meat, ensuring every piece is coated.
  4. Toss in the baby carrots, quartered potatoes, and sliced celery around the sides of the chicken.
  5. Cover with the lid and cook on Low for 6 hours. You'll know it's ready when the chicken easily pulls apart with a fork.
  6. Avoid lifting the lid during the first 4 hours. Every time you peek, you let out heat and steam, which can add 15-20 minutes to your total time.
  7. Carefully move the thighs to a broiler safe pan.
  8. Spoon some of the remaining crockpot liquid over them.
  9. Place under the oven broiler for 3–5 minutes until the edges are charred and mahogany. Be careful here, as honey burns quickly.