Honey-Garlic Slow Cooker Chicken Thighs

I did 5 hrs on low. Mine were frozen. Thickened the sauce with cornstarch. So tender.

Easy to make. Cooked it on slow for 6 hours. I didn't have boneless so I just used regular chicken thighs. After cooking, I took the chicken out and put it in a skillet. I put the skillet in the oven and broiled it on low for 5-10 minutes. I turned the remaining juices into a sauce by adding cornstarcn and drizzled it over my chicken and rice. Very yummy. Added cut up bell peppers!

It was ok and I might make it again. The recipe needs salt. Over all, it's teriyaki like. After 3.5 hours, the chicken could have shredded. A big drawback for me was how the sauce tasted bitter.

The flavor is really good. But 4 hours on high was too much so it was a bit on the dry side. It was probably done in about 2-3 hrs on high.

I didn't have soy sauce so used worcestershire sauce instead, added more garlic and abit more honey, took the chicken out when cooked, pulled apart, added some cornflour into the sauce to thicken it abit then added chicken back into it, empty plate from me and my other half, went down very well.

A little weird, but gets better as you eat it.

Very delicious and packed with flavor. The chicken came out super moist. I like to aggressively season my food, so I would recommend adding some extra spice, but that is not a requirement for this to be enjoyed.

I served this over coconut rice and topped it with thinly cut carrot and cucumber as well as scallion, cilantro, and sesame seeds. I think next time I will amp up the flavor by adding ginger, and a bit more garlic.

Very moist but sauce is very thin when finished and needs to be thickened

SO easy, SO good.

Great recipe! Added some liquid smoke and a half of teaspoon of smoked paprika and it tasted delicious! Almost tasted like beef!