Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sriracha (optional)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Sesame seeds (optional garnish)
  • Chopped green onions (optional garnish)

Instructions:

  1. Trim excess fat from the chicken thighs.
  2. In a bowl, whisk together honey, soy sauce, ketchup, garlic, apple cider vinegar, sriracha (if using), ginger, and pepper.
  3. Place chicken thighs in the slow cooker in a single layer if possible.
  4. Pour the honey garlic sauce evenly over the chicken.
  5. Cover and cook on low for 6-8 hours or on high for 4-6 hours, or until the chicken is cooked through and easily shreds.
  6. In a small bowl, whisk together cornstarch and cold water until smooth.
  7. During the last 30 minutes of cooking, stir in the cornstarch slurry to thicken the sauce (optional).
  8. Shred the chicken with two forks. Serve over rice or noodles. Garnish with sesame seeds and green onions, if desired.