Honey and Soy Chicken Thighs (in the slow cooker)
Servings: 6 to 8 serves
Ingredients
INGREDIENTS FOR CHICKEN
- 4 cloves garlic crushed (I used a garlic crusher)
- ½ cup 130g soy sauce / or tamari for GF
- ½ cup 170g honey
- 2 tsp dried basil
- ½ tsp chili flakes or more to taste
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 kg chicken thighs skinless and boneless
FOR SERVING
- Steamed rice cous cous, or for low carb option cauliflower puree
- Baby spinach leaves with avocado thinly sliced cucumbers, radish, and sliced spring onions
- Fresh coriander chopped, to sprinkle over chicken
Instructions
- Crush the garlic and place into a large mixing bowl big enough to fit in chicken
- Add the soy sauce or tamari, honey, dried basil, chili flakes, salt and pepper … mix together
- Add in chicken and stir through so that all pieces are covered in the sauce
- Place chicken piece by piece into slow cooker, spreading out each piece as you go so that they are flat (and not just clumped together)
- Pour over the rest of the sauce from the bowl and place lid into position
- Turn on slow cooker to low and leave for 6 hours (I know you can cook this quicker on “high”, but I believe the “low” temperature gives a much more succulent finish to the chicken)
- If you are planning to serve cauliflower puree with the chicken, then get the cauliflower florets ready and into the Veroma to cook later when the chicken is resting
- After 6 hours, turn off slow cooker and remove the crock bowl (I put it onto a timber chopping board on my bench), gently separate the thighs with two spoons (don’t tear the meat … just separate the thighs so that they are surrounded by the sauce), and allow chicken to rest for 30 minutes … this will give you time to get your other accompaniments ready
- If you are serving cauliflower puree, this is when you cook it as it takes less than 30 minutes to prepare, place into Thermoserver when finished for ease of serving, and giving you time to clean your Thermomix before dinner
- Serve with chicken pieces, cut in half if desired, sprinkled with freshly chopped coriander and accompaniments of choice
Notes
Remove the chicken from the fridge 30 minutes before cooking to take the chill of it, then fold into the sauce before popping it into the slow cooker … nothing could be easier!
You will need to use a large slow cooker for this recipe.
There are a variety of options for serving the chicken, and the picture shows the chicken being served over cauliflower puree (see main post for link) and a lovely fresh salad. Totally delicious!
Leftover chicken can be refrigerated in the sauce which will set like a jelly. When using the chicken the next day, remove from the jelly, slice what you need and use in wraps, sandwiches, or as a topping for Green Chickpea and Israel Cous Cous Curry (see main post for link) which is what we did for the following night’s dinner. The “jelly” melts quickly into a sauce again, so I poured that over the chicken sitting on top of the cous cous and it was delicious. Leftover sauce can also be stirred through any kind of grain, or added to soups, etc. Please don’t throw it away as it is too yummy to do that.