Slow cooker honey and garlic chicken recipe
 This slow cooker chicken in a sweet and slightly spicy sauce is a dish the whole family will enjoy. This recipe is perfect served with steamed rice to soak up all the delicious sauce. It will keep well in the fridge for a couple of days or leftovers can be frozen. 3 garlic cloves, crushed3 tbsp dark soy sauce3 tbsp runny honey3 tbsp tomato ketchup150ml/5fl oz chicken stock, made with 1 chicken stock cubepinch dried crushed chillies1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed25g/1oz cornflourfreshly ground black pepperfreshly cooked rice or noodles, to servespring onions, sliced, to serve (optional)sesame seeds, to serve (optional) 3 garlic cloves, crushed 3 tbsp dark soy sauce 3 tbsp runny honey 3 tbsp tomato ketchup 150ml/5fl oz chicken stock, made with 1 chicken stock cube pinch dried crushed chillies 1kg/2lb 4oz chicken thigh fillets (around 12 thighs), boneless and skin removed 25g/1oz cornflour freshly ground black pepper freshly cooked rice or noodles, to serve spring onions, sliced, to serve (optional) sesame seeds, to serve (optional) Method Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender. Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy. Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred. Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender. Mix the garlic, soy sauce, honey, ketchup, stock and chillies in a slow cooker. Season with a generous amount of pepper. Cut each chicken thigh into four equal-sized pieces. Add to the slow cooker pot and toss lightly in the honey and garlic mixture. Cover and cook on High for 4–5 hours, or until the chicken is tender. Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy. Mix the cornflour with 3 tablespoons cold water to make a thin paste. Stir gently into the slow cooker pot, separating the chicken pieces but being careful not to break them up too much. Cover and cook for a further 10 minutes, or until the sauce is thickened and glossy. Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred. Serve with the rice or noodles and top with the spring onions and sesame seeds, if preferred. Recipe tips You can freeze any leftovers in sealed containers. Reheat from frozen in a microwave for the best results. Add sliced peppers or thinly sliced carrots at the same time as the chicken if you like. Top with a sprinkling of chopped roasted cashew nuts or peanuts at the end. This recipe needs a slow cooker that holds around 4 litres/7 pints.