Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • 3 large carrots, chopped into 1-inch chunks
  • 1 lb baby potatoes, halved

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat until shimmering.
  3. Place thighs skin-side down and sear for 3-5 minutes without moving them until the skin is mahogany-brown and crisp. Flip and sear for another 2 minutes.
  4. Transfer the seared thighs to the slow cooker.
  5. In a small bowl, whisk together the soy sauce, honey, minced garlic, apple cider vinegar, and thyme until the honey is fully dissolved.
  6. Place the chopped carrots and halved baby potatoes at the bottom of the slow cooker, then nestle the chicken on top.
  7. Pour the braising liquid evenly over the chicken, ensuring each piece is well-coated.
  8. Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the chicken is tender and slides off the bone with zero resistance.