Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Pat the chicken thighs dry with a paper towel.
  2. In the base of the slow cooker, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and pepper.
  3. Place the chicken thighs on top of the sauce, skin-side up.
  4. Cover and cook on Low for 6 hours (or High for 3 hours) until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken carefully and set aside.
  6. Pour the remaining liquid into a saucepan and simmer over medium-high heat for 5-8 minutes until it reduces by one-third.
  7. Whisk in the cornstarch slurry (cornstarch mixed with cold water) if a thicker, syrupy consistency is desired.
  8. Pour the reduced glaze back over the chicken and serve.