Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 3 cloves minced garlic
  • 1 tsp grated fresh ginger
  • 1 tbsp sesame oil
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 stalks sliced green onions
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the chicken thighs in the bottom of a gallon-sized heavy-duty freezer bag.
  2. In a small bowl, whisk together honey, soy sauce, garlic, ginger, and sesame oil until smooth.
  3. Pour the sauce over the chicken, squeeze out as much air as possible, and seal the bag.
  4. Lay the bag flat on a baking sheet and freeze until solid.
  5. Thaw the bag in the refrigerator for 24 hours or submerge in cold water for 2 hours before cooking.
  6. Empty the contents into a 6-quart crockpot and set to Low for 6-8 hours until the chicken reaches an internal temperature of 165°F.
  7. Turn the crockpot to High and stir in the cornstarch slurry (cornstarch mixed with water).
  8. Cook for an additional 15-20 minutes until the sauce becomes velvety and glossy.
  9. Stir in sliced green onions and toasted sesame seeds just before serving.