Ingredients:

  • 2.5 lbs (1.13 kg) boneless, skinless chicken thighs
  • 1/2 cup (120 ml) honey
  • 1/4 cup (60 ml) soy sauce (low sodium recommended)
  • 1/4 cup (60 ml) ketchup
  • 2 tablespoons (30 ml) rice vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons (30 ml) cornstarch
  • 1/4 cup (60 ml) cold water
  • Optional garnish: chopped green onions, sesame seeds

Instructions:

  1. Trim any excess fat from the chicken thighs.
  2. In a bowl, whisk together the honey, soy sauce, ketchup, rice vinegar, minced garlic, ground ginger, and red pepper flakes (if using).
  3. Place the chicken thighs in the slow cooker and pour the honey garlic sauce over them. Ensure the chicken is evenly coated.
  4. Cover and cook on low for 6-8 hours, or on high for 4-6 hours.
  5. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker during the last 30 minutes of cooking, stirring gently. This will help thicken the sauce.
  6. Once the chicken is cooked through (internal temperature reaches 165°F/74°C), shred it using two forks (optional). Garnish with chopped green onions and sesame seeds (if desired).