Ingredients:

  • 8 boneless, skinless chicken thighs (approximately 1.5 lbs / 680g)
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 1/4 cup (60ml) ketchup
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
  • 1 tablespoon sesame seeds (Optional)
  • 2 tablespoons chopped green onions (scallions) (Optional)

Instructions:

  1. In a small bowl, whisk together the honey, soy sauce, ketchup, minced garlic, rice vinegar, sesame oil, ginger, and red pepper flakes (if using).
  2. Place the chicken thighs in the crock pot in a single layer.
  3. Pour the honey garlic sauce evenly over the chicken thighs, ensuring they are well coated.
  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 reaches an internal temperature of 165°F (74°C).
  5. If desired, shred the chicken with two forks. This creates a 'pulled chicken' effect, which is great for serving over rice or noodles.
  6. Sprinkle with sesame seeds and chopped green onions before serving.