Pat the chicken thighs completely dry with paper towels—this is crucial for getting a golden, flavorful crust. Season generously with salt and pepper on all sides. Heat the avocado oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the chicken skin-side down for about 5 minutes until the skin is golden brown and crispy. This browning develops deep, savory flavors that will enhance the entire dish. Transfer the seared chicken to your slow cooker, arranging it skin-side up.

In a small bowl, whisk together the honey, soy sauce, chicken broth, Dijon mustard, freshly minced garlic, and ground ginger until well combined. The mustard will add a subtle tang that balances the sweetness of the honey perfectly. I like to use Dijon over yellow mustard because it brings more complexity to the sauce without overpowering the delicate chicken flavor.

Pour the sauce mixture from Step 2 evenly over the seared chicken in the slow cooker. Dot the top with the remaining 3 tablespoons of butter, which will melt and enrich the sauce as it cooks. Cover and cook on low for 5-6 hours or on high for 3 hours, until the chicken reaches an internal temperature of 165°F. The long, gentle cooking time allows the flavors to meld beautifully while keeping the chicken tender and succulent.