Ingredients:

Instructions:

  1. Lightly pat the chicken pieces dry with paper towels. Place the chicken into the bottom of the slow cooker insert.
  2. In a separate bowl, vigorously whisk together the honey, soy sauce, vinegar, ketchup, minced garlic, and ginger until fully combined.
  3. Pour the entire sauce mixture evenly over the chicken in the slow cooker. Ensure the chicken pieces are nestled nicely in the sauce.
  4. Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the chicken is easily shreddable with a fork.
  5. Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the sauce and toss to coat.
  6. In a small bowl, whisk together the cornstarch and cold water until smooth (this is your slurry).
  7. Stir the slurry into the warm sauce remaining in the slow cooker. Cover and cook on HIGH for an additional 15–20 minutes, stirring occasionally, until the sauce has visibly thickened to a glossy glaze consistency.
  8. Serve immediately, garnished with sesame seeds and green onions, if desired. Best served over rice.