Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup ketchup
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Arrange the chicken thighs in the bottom of the crockpot in a single layer. Note: Avoid overlapping to ensure even coating.
  2. In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, oregano, and red pepper flakes.
  3. Pour the honey garlic mixture over the chicken, ensuring every piece is submerged in the liquid.
  4. Cover the pot and cook on Low for 6-7 hours or High for 4 hours. Cook until the chicken is tender and registers 74°C (165°F) internally.
  5. Resist the urge to open the lid during the process, as this lets out the heat and adds 15-20 minutes to the time.
  6. Whisk the cornstarch and cold water in a small bowl until smooth to create a slurry. Note: Cold water is key to preventing clumps.
  7. Stir the slurry into the crockpot juices using a spatula.
  8. Turn the slow cooker to High for an additional 15-30 minutes. Simmer until the sauce transforms into a thick, mahogany colored glaze.
  9. Remove the chicken carefully so it doesn't break apart.
  10. Pour the remaining thickened glaze over the meat just before serving.