Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, trimmed of excess fat
  • ½ cup (120ml) honey
  • ¼ cup (60ml) soy sauce (low-sodium recommended)
  • ¼ cup (60ml) ketchup
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried ginger
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Sesame seeds, for garnish
  • Sliced green onions, for garnish

Instructions:

  1. In a small bowl, whisk together honey, soy sauce, ketchup, rice vinegar, olive oil, minced garlic, dried ginger, and red pepper flakes (if using).
  2. Place chicken thighs in the slow cooker, arranging them in a single layer if possible.
  3. Pour the honey garlic sauce evenly over the chicken thighs.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork. Check for an internal temperature of 165°F (74°C) with a meat thermometer.
  5. In a small bowl, whisk together cornstarch and cold water until smooth. Pour the cornstarch slurry into the slow cooker. Cook on high for 15-30 minutes, or until the sauce has thickened to your liking, stirring occasionally.
  6. Using two forks, shred the chicken directly in the slow cooker.
  7. Garnish with sesame seeds and sliced green onions (if using). Serve hot over rice, noodles, or your preferred side. This crockpot honey garlic chicken recipe is so easy!