Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1/3 cup honey
  • 1/4 cup fresh lime juice
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp Sriracha

Instructions:

  1. Pat the chicken thighs dry with paper towels. Note: Removing surface moisture helps the seasoning adhere better.
  2. Season evenly with salt, pepper, and garlic powder.
  3. Place the thighs in the slow cooker in a single layer.
  4. Whisk together the honey, lime juice, soy sauce, minced garlic, and Sriracha in a small bowl.
  5. Pour the mixture over the chicken, ensuring every piece is coated.
  6. Set the crockpot to Low for 4 hours (or High for 3 hours) until the chicken is tender and releases easily from the bone.
  7. Remove the chicken to a platter and shred using two forks.
  8. Pour the remaining liquid from the crockpot into a saucepan.
  9. Boil over medium high heat for 5-7 minutes until the liquid reduces by half into a syrupy glaze.
  10. Pour the concentrated glaze back over the shredded meat and serve.