Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) ketchup
  • 2 tablespoons (30ml) minced garlic (about 4-6 cloves)
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Trim excess fat from chicken thighs.
  2. In a bowl, whisk together honey, soy sauce, rice vinegar, ketchup, garlic, ginger, and red pepper flakes (if using).
  3. Place chicken thighs in the slow cooker. Pour the honey garlic sauce over the chicken, ensuring it’s evenly coated.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through (internal temperature reaches 165°F/74°C).
  5. Remove chicken thighs from the slow cooker and set aside. In a small bowl, whisk together cornstarch and cold water to form a slurry. Pour the slurry into the slow cooker and stir. Cook on high for 10-15 minutes, or until the sauce has thickened to your desired consistency.
  6. Return the chicken thighs to the slow cooker and toss to coat in the thickened sauce. Garnish with sesame seeds and chopped green onions (if desired). Serve hot.