Ingredients:

  • 4-6 bone-in, skin-on chicken thighs (about 2 - 2.5 lbs / 900g - 1.1kg)
  • 1 tablespoon olive oil (15ml) (Optional, for searing)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/2 cup honey (170g / 120ml)
  • 1/4 cup soy sauce (60ml), low sodium
  • 2 tablespoons rice vinegar (30ml)
  • 4 cloves garlic, minced (approx. 2 tsp)
  • 1 tablespoon ketchup (15ml)
  • 1 teaspoon grated fresh ginger (5ml)
  • 1/2 teaspoon red pepper flakes (2.5ml) (Optional, for heat)
  • 1 tablespoon cornstarch (8g)
  • 2 tablespoons cold water (30ml)
  • 2 tablespoons chopped fresh green onions (scallions), for garnish (optional)
  • 2 tablespoons sesame seeds, for garnish (optional)

Instructions:

  1. Pat chicken thighs dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs, skin-side down, for 2-3 minutes until golden brown. Place seared chicken thighs in the slow cooker.
  3. In a small bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, ketchup, ginger, and red pepper flakes (if using).
  4. Pour the honey garlic sauce over the chicken thighs in the slow cooker, ensuring they are coated evenly.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until chicken is cooked through and easily falls off the bone. Internal temperature should reach 165°F (74°C).
  6. In the last 30 minutes of cooking, remove chicken thighs and set aside. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker and stir to combine with the sauce.
  7. Cover and cook on high for 20-30 minutes, or until the sauce has thickened to your desired consistency.
  8. Return chicken thighs to the slow cooker to coat in the thickened sauce. Garnish with green onions and sesame seeds, if desired. Serve hot.