• 6 garlic cloves, minced
  • 4 tablespoons honey
  • 1 tablespoons Dijon mustard
  • 3 tablespoons orange juice
  • 1 tablespoon low-sodium soy sauce
  • 8 boneless skinless chicken thighs
  • Kosher salt
  • Brown rice, for serving
  • Sauteed kale, for serving


  1. In the slow cooker, whisk together the garlic, honey, mustard, orange juice, soy sauce and a pinch of salt. Add the chicken, and flip with tongs so both sides are coated in the cooking sauce.
  2. Cover and cook on low for 6 hours.
  3. Serve chicken with brown rice and sauteed kale.