Ingredients:

  • 3 kg (6 large) Chicken Thighs (Boneless, skinless)
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil (Extra virgin)
  • 1 cup Balsamic Vinegar (Good quality)
  • ½ cup Low-Sodium Chicken Stock or Broth
  • ¼ cup Honey or Pure Maple Syrup
  • 1 head Garlic (Whole, top sliced off, or 8-10 cloves, peeled and smashed)
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Dried Italian Herbs
  • 1 tsp Onion Powder
  • 2 Tbsp Cornstarch (For thickening slurry)
  • 2 Tbsp Cold Water (For thickening slurry)

Instructions:

  1. Prepare Chicken: Pat the chicken thighs thoroughly dry using paper towels. Season generously on both sides with the kosher salt and black pepper.
  2. Optional Browning: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 2-3 minutes per side until lightly golden brown. Transfer the seared chicken to the bottom of the slow cooker insert.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the balsamic vinegar, chicken stock, honey, tomato paste, dried herbs, and onion powder until the tomato paste is fully dissolved.
  4. Add Aromatics: Place the whole head of sliced garlic (or the smashed cloves) directly into the slow cooker alongside the chicken.
  5. Pour Over Sauce: Pour the whisked balsamic mixture evenly over the chicken, ensuring the thighs are mostly submerged.
  6. Set the Cooker: Cover the slow cooker with the lid. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours. Do not lift the lid during cooking unless absolutely necessary.
  7. Check Doneness: The chicken is ready when it is falling apart and easily shredded with two forks.
  8. Remove Chicken: Carefully transfer the cooked chicken thighs to a separate platter. Cover loosely with foil to keep warm.
  9. Thicken the Sauce: Carefully pour the cooking liquid from the slow cooker into a small saucepan. Bring the liquid to a simmer over medium-high heat.
  10. Make Slurry: Whisk together the cornstarch and cold water in a small cup until smooth (the slurry).
  11. Thicken: Slowly whisk the slurry into the simmering sauce. Continue to simmer, stirring constantly, for 1–2 minutes until the sauce thickens significantly into a glossy glaze.
  12. Serve: Pour the thickened glaze over the rested chicken thighs. Shred the chicken before serving, if desired, and toss it directly in the glaze.