Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/3 cup raw honey
  • 1/3 cup Dijon mustard
  • 2 tbsp apple cider vinegar
  • 3 cloves minced garlic
  • 1 tbsp olive oil

Instructions:

  1. Pat the chicken thighs dry with paper towels to ensure the seasoning adheres.
  2. In a small bowl, combine the sea salt, black pepper, smoked paprika, and garlic powder. Sprinkle the rub evenly over both sides of the chicken.
  3. Place the seasoned chicken thighs in the bottom of the slow cooker in a single layer.
  4. In a separate bowl, whisk together the honey, Dijon mustard, apple cider vinegar, minced garlic, and olive oil until the mixture is smooth and emulsified.
  5. Pour the glaze over the chicken, ensuring every piece is fully coated.
  6. Secure the lid and cook on Low for 6 hours or High for 3 hours until the chicken is tender enough to pull apart with a fork.
  7. Remove the chicken carefully and set it on a plate.
  8. Turn the slow cooker to High and leave the lid off for 15–20 minutes, stirring occasionally, until the sauce reduces to a syrupy consistency.
  9. Pour the thickened glaze back over the meat before serving.