Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 3 large carrots, cut into 1-inch chunks
  • 1 tbsp avocado oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Note: Moisture is the enemy of a good sear.
  2. Heat avocado oil in a skillet over medium high heat. Place thighs skin side down and sear for 3-5 minutes until mahogany colored, flip and sear for another 2 minutes.
  3. Transfer the seared chicken to the slow cooker.
  4. Place the halved baby potatoes and carrot chunks into the bottom of the slow cooker, surrounding the chicken. Note: This creates a vegetable rack that keeps the meat from sitting in too much liquid.
  5. In a small bowl, whisk together the honey, low sodium soy sauce, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes.
  6. Pour the honey garlic glaze evenly over the chicken and vegetables.
  7. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
  8. Check the meat with a thermometer until it reaches 165°F (74°C), as recommended by [USDA Food Safety guidelines](https://www.fsis.usda.gov).
  9. Let the meat rest for 5 minutes before serving to allow the juices to redistribute.