Recipes Dinner Poultry Dishes Chicken Main Course Slow-Cooker Burnt Honey Barbecue Chicken 4.0 (3) 3 Reviews When it's so blazing hot outside that you can't bear the thought of firing up the grill, this no-fuss slow-cooker barbecue chicken recipe will come to the rescue. A quick sear in a cast-iron skillet awakens the flavors of the herbs and spices and gives the chicken a nice crust that makes the finished barbecue taste more authentic. The real star here is the burnt honey barbecue sauce; added just before serving, it retains a distinct honey flavor that balances this tangy-sweet chicken perfectly. Combine this chicken with our Quick Red Cabbage Slaw on a Buttery Brioche Hamburger Bun to create our ultimate barbecue sandwich. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a recipe tester and developer for Dotdash Meredith Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & Wine, People, and EatingWell. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Photo: Jen Causey Active Time: 25 mins Total Time: 3 hrs 15 mins Yield: 4 Ingredients 1 tablespoon sweet Hungarian paprika 2 1/2 teaspoons kosher salt, divided 1/2 teaspoon dry mustard 1/2 teaspoon dried thyme 1/2 teaspoon garlic powder 8 (4-ounce) boneless, skinless chicken thighs 2 tablespoons olive oil, divided 1 tablespoon unsalted butter 1 cup finely chopped yellow onion (from 1 onion) 1 tablespoon finely chopped garlic (from 3 garlic cloves) 1 cup apple cider 1/4 cup tomato paste 1 tablespoon Worcestershire sauce 1 tablespoon dark chili powder 1 tablespoon Dijon mustard 1 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/2 cup honey 1 tablespoon fresh lemon juice 1 tablespoon apple cider vinegar Directions Stir together paprika, 1 1/2 teaspoons salt, dry mustard, thyme, and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of chicken thighs. Heat a large cast-iron skillet over medium-high. Add 1 tablespoon oil; swirl to coat. Add 4 chicken thighs to skillet. Cook, undisturbed, until spice mixture darkens, 4 to 6 minutes per side. Transfer to a 6-quart slow cooker. Wipe skillet clean, and repeat procedure with remaining 1 tablespoon oil and remaining 4 chicken thighs. Melt butter in a small saucepan over medium until sizzling. Add onion and garlic; cook, stirring occasionally, until onion has softened and garlic is just beginning to brown, 6 to 8 minutes. Remove from heat, and stir in cider, tomato paste, Worcestershire, chili powder, Dijon, black pepper, cayenne pepper, and remaining 1 teaspoon salt until blended. Pour sauce over chicken. Turn chicken thighs with tongs to coat with sauce. Cover and cook on HIGH until chicken is tender, about 2 hours and 30 minutes (or on LOW 4 to 5 hours). Using two forks, shred chicken. Just before serving, bring honey to a boil in a small saucepan over medium. Reduce heat to low, and cook, stirring occasionally, until honey is dark amber in color and smells like molasses, about 5 minutes. Pour into slow cooker. Stir in lemon juice and vinegar. Rate It Print