Slow Cooked Tangy Chicken
Succulent chicken thighs marinated in a tangy and savory gluten-free sauce, slow-cooked to perfection. This crockpot dinner will impress your taste buds without using onions or tomatoes. The tender chicken is infused with flavors of honey, mustard, and spices, creating a delightful meal that is both easy and delicious.
ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 1/4 cup gluten-free soy sauce
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for added heat)
steps
- 1.
In a bowl, mix together the soy sauce, honey, Dijon mustard, apple cider vinegar, minced garlic, dried thyme, paprika, black pepper, and cayenne pepper (if desired).
- 2.
Place the chicken thighs in the crockpot and pour the sauce mixture over them, making sure they are fully coated.
- 3.
Cook on low heat for 4-5 hours or high heat for 2-3 hours, until the chicken is tender and cooked through.
- 4.
Once cooked, remove the chicken from the crockpot and set aside.
- 5.
Pour the sauce from the crockpot into a saucepan and simmer over low heat for 10 minutes, or until slightly thickened.
- 6.
If desired, you can broil the chicken thighs for a few minutes to get a crispy texture.
- 7.
Serve the chicken thighs with the thickened sauce on top, accompanied by your favorite gluten-free side dishes.
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