Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/3 cup Dijon mustard
  • 1/4 cup raw honey
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, minced garlic, thyme, salt, and pepper until the mixture is a smooth emulsion.
  2. Place the chicken thighs into a gallon-sized freezer-safe bag. Pour the glaze over the chicken, seal the bag, and massage the contents to ensure the meat is thoroughly coated. Squeeze out excess air and seal completely.
  3. To cook from frozen, dump the contents directly into the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours. To cook from thawed, thaw in the refrigerator overnight and cook on LOW for 5-6 hours.
  4. Once the chicken reaches an internal temperature of 165°F (74°C), remove the meat. Pour the remaining liquid into a small skillet and simmer over medium heat for 3-5 minutes until reduced into a thick glaze. Pour the glaze over the chicken before serving.