Ingredients:
– 1 large yellow onion, chopped
– 1 lb mini yellow potatoes
– 3 ½ to 4 lbs bone-in, skin-on chicken thighs (about 8 thighs)
– 2 Tbsp avocado oil
– 1 tsp sea salt (to taste)
– ½ tsp black pepper (to taste)
**Sauce Ingredients:**
– ½ cup honey
– 2 Tbsp lemon juice
– 2 Tbsp rice vinegar
– 3 Tbsp low-sodium soy sauce or liquid aminos
– 2 Tbsp pure maple syrup (or more honey or brown sugar)
– 1 Tbsp sriracha (optional)
– 6 large cloves garlic, minced
– 1 to 2 Tbsp tapioca flour (gluten-free all-purpose flour, or cornstarch – optional)
Instructions:
1. Place chopped yellow onion and mini yellow potatoes in the base of your crock pot.
2. Pat dry the chicken thighs and season both sides with sea salt and pepper.
3. Sear the chicken in avocado oil until the skin is golden brown, then transfer to the crock pot, skin-side up.
4. Mix all sauce ingredients in a bowl or blender, then pour over the ingredients in the crock pot.
5. Use tongs to distribute the sauce evenly, ensuring all ingredients are well-coated.
6. Cook on High for 3 to 4 hours or Low for 6 to 8 hours.
7. To thicken the sauce, mix tapioca flour (or alternative) with water and add to the crock pot 1 hour before cooking completes.
8. For crispy skin, broil the chicken thighs in the oven for 5 to 8 minutes.
9. Serve the chicken and potatoes with the luscious sauce spooned over, accompanied by steamed white or brown rice.