Optional sauce reduction: For a thicker, glossier sauce, carefully transfer the cooked chicken thighs to a plate and cover to keep warm. Pour the cooking liquid into a small saucepan and simmer over medium heat for 5 to 10 minutes, until slightly reduced and syrupy. Spoon the reduced sauce back over the chicken.
Serve: Serve the honey garlic chicken thighs hot, spooning plenty of sauce over each piece. Discard the bones at the table or before serving if you prefer. Store leftovers in an airtight container in the refrigerator for up to 3 days.
To lean even more into an Amish-style feel, serve this chicken over buttered egg noodles and garnish with a little chopped fresh parsley if you have it. You can swap apple cider vinegar for white vinegar if that’s what’s in your pantry, though cider vinegar brings a softer tang that works especially well with honey. For a slightly smokier profile, add up to 1/2 teaspoon smoked paprika along with the garlic. If you prefer boneless, skinless chicken thighs, they’ll also work; reduce the cooking time slightly and begin checking for doneness about 30 minutes earlier, as boneless pieces can dry out if overcooked. For a milder garlic flavor, cut the garlic back to 2 cloves, or substitute 1 teaspoon garlic powder stirred into the liquids before pouring over the chicken. Food safety tips: Always start with fully thawed chicken—frozen pieces take too long to come up to a safe temperature in the slow cooker. Keep raw chicken and its juices away from ready-to-eat foods, and wash your hands, cutting board, and knife thoroughly after handling. Use a food thermometer if you have one; the internal temperature of the chicken should reach at least 165°F (74°C). Cool leftovers promptly and refrigerate within 2 hours of cooking to minimize bacterial growth.
