Kyle's mom found this recipe when we went to visit last month. Honey-garlic-soy marinade and the slow cooker make these super simple. I really don't know why I don't use chicken thighs more. They are cheap, they are moist and extremely flavorful compared to most whole chicken breast recipes. The recipe for these was a bit salty for me so I cut the soy sauce in half, and bone-in thighs were what was on sale so I cut the skin off and tossed them in.
I just served them on a bed of jasmine rice and since I didn't have any sides that I thought would go with them, I just grabbed some green onion from the garden, some leftover mushrooms, and frozen peas and quickly sautéed them. My only wish was that there had been more of all that!
I also decided to wisk in some corn starch to thicken the sauce to more of a gravy consistency. The result was pretty great! Kyle and Myles both really enjoyed them. We will be using this recipe again.