Eosinophilic Esophagitis Friendly Slow Cooker Honey Garlic Chicken
Total time4 hr 20 min
Prep time15 min
Cook time4 hr 5 min
5.0(20)
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
For the sauce
- ½ cup honey
- ¼ cup low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 6 cloves garlic, minced (about 2 tbsp)
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
For thickening
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and pepper.
- 2
In the insert of a 6-quart slow cooker, whisk together the honey, soy sauce, garlic, ketchup, rice vinegar, and sesame oil until combined. Add the red pepper flakes, if using.
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