Sort ingredients
lpnolan
QR Code
Listen
Pdf
Make the hot honey sauce by whisking together the honey, brown sugar, vinegar, garlic, ¼ teaspoon salt, and red pepper flakes until well combined.
Add the chicken to a 6-quart slow cooker. Sprinkle evenly with ½ teaspoon salt. Pour half of the hot honey sauce (about ¼ cup) over the top of the chicken, tossing the chicken to coat evenly in sauce. Cover the remaining sauce and set aside.
Cover and cook on high for 2-3 hours, or low for 4-5, or until the chicken is very tender.
For Sticky Glazed Hot Honey Chicken: Preheat the broiler to high. Carefully remove the cooked chicken thighs to a foil lined broiler safe pan, and discard the cooking liquid. Thinly brush each thigh with the reserved hot honey sauce. Broil 3-4 minutes, until just browned, keeping a close eye to avoid burning.
For Shredded Hot Honey Chicken: Carefully remove the cooked chicken to a cutting board and shred with two forks. Discard all but ¼ cup cooking liquid from the slow cooker. Add the shredded chicken back to the remaining cooking liquid along with the reserved hot honey sauce. Stir to warm through and serve.