Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup low-sodium chicken broth
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tbsp unsalted butter
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken thighs dry with paper towels. Note: Removing surface moisture helps the salt stick better.
  2. Rub the salt and pepper evenly over all sides of the meat.
  3. Place the seasoned thighs in the bottom of the slow cooker in a single layer.
  4. In a small bowl, whisk together the broth, soy sauce, honey, minced garlic, and oregano.
  5. Pour the mixture evenly over the chicken.
  6. Cover with the lid and set to Low for 6 hours until the chicken easily pulls apart with a fork.
  7. Remove the chicken to a platter and cover it loosely with foil to keep it warm.
  8. Set the slow cooker to High and whisk in the cornstarch slurry (cornstarch mixed with water) and butter.
  9. Stir for 10-15 minutes until the sauce thickens into a glossy glaze.
  10. Stir in the lemon juice right before serving.