2 chicken thighs with skin on and bone in
1 large onion
1/3 cup apple cider vinegar
1/4 cup honey
1-2 cloves chopped garlic
1-2 tsp hot pepper flakes
1 tsp celtic sea salt
1 large onion
1/3 cup apple cider vinegar
1/4 cup honey
1-2 cloves chopped garlic
1-2 tsp hot pepper flakes
1 tsp celtic sea salt
- Peel and slice the onion and place the slices on the bottom of your crockpot.
- Place the two chicken thighs on top of the onions, bone side down.
- Mix the remaining ingredients together well and pour over the chicken.
- Cook on low for about 5 hours.
- Remove the chicken to your plates and set aside.
- Pour the rest of the stuff in the crockpot into a frying pan.
- Bring to a boil and let it cook down until very thick. It should coat a spoon well.
- When the glaze is well reduced, blend it until it's very smooth. There may be a layer of fat that does not incorporate; that's ok.
- Once blended check the glaze for consistency. If you think it needs to be thicker, you can return it to the pan to boil for a few more minutes.
- Stir well to get that grease incorporated just before pouring over each piece of chicken.