Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 8 cloves fresh garlic, minced
  • ¼ cup honey
  • 2 tbsp apple cider vinegar
  • 1 tbsp soy sauce
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes
  • 1 tbsp fresh parsley, chopped
  • 1 wedge fresh lemon

Instructions:

  1. In a small mixing bowl, whisk together the minced garlic, honey, apple cider vinegar, soy sauce, dried oregano, and red pepper flakes until the mixture is a smooth, thick syrup.
  2. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Rub the olive oil over the skin.
  3. Place the chicken in the slow cooker in a single layer and pour the garlic infusion evenly over the top of each thigh, ensuring the meat is well-coated.
  4. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  5. Carefully remove the chicken to a platter. If the sauce is too thin, leave the slow cooker on high without the lid for 15 minutes to reduce.
  6. Spoon the thickened glaze over the chicken and garnish with chopped parsley and a squeeze of fresh lemon juice.