Ingredients:

  • 900 grams boneless skinless chicken thighs
  • 5 ml (1 tsp) Kosher salt
  • 2.5 ml (1/2 tsp) black pepper
  • 5 ml (1 tsp) smoked paprika
  • 120 ml (1/2 cup) tamari
  • 60 ml (1/4 cup) honey
  • 30 ml (2 tbsp) apple cider vinegar
  • 4 cloves of minced garlic
  • 15 ml (1 tbsp) grated ginger
  • 2.5 ml (1/2 tsp) red pepper flakes
  • 15 ml (1 tbsp) arrowroot powder
  • 30 ml (2 tbsp) cold water

Instructions:

  1. Pat dry. Use paper towels to remove moisture from 900 grams of boneless skinless chicken thighs. Note: This helps the seasoning stick better.
  2. Season well. Toss the chicken with 5 ml (1 tsp) Kosher salt, 2.5 ml (1/2 tsp) black pepper, and 5 ml (1 tsp) smoked paprika.
  3. Whisk aromatics. In a separate bowl, combine 120 ml (1/2 cup) tamari, 60 ml (1/4 cup) honey, 30 ml (2 tbsp) vinegar, 4 cloves of minced garlic, and 15 ml (1 tbsp) grated ginger.
  4. Arrange chicken. Place the seasoned thighs in the bottom of the slow cooker in an even layer.
  5. Add heat. Sprinkle 2.5 ml (1/2 tsp) red pepper flakes over the chicken.
  6. Pour glaze. Drizzle the tamari honey mixture over the chicken until every piece is submerged or well coated.
  7. Set timer. Cover and cook on LOW for 6 hours until the meat registers 165°F (74°C) and shreds easily.
  8. Create slurry. Mix 15 ml (1 tbsp) arrowroot powder with 30 ml (2 tbsp) cold water in a small cup.
  9. Thicken sauce. Stir the slurry into the slow cooker liquid 15 minutes before serving.
  10. Final rest. Let the sauce sit for 5 minutes until it turns glossy and coats the back of a spoon.