Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1/4 cup (60ml) soy sauce (low sodium recommended)
  • 1/4 cup (80g) honey
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) vegetable oil (or olive oil)
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a bit of a kick!)
  • 2 tablespoons (30ml) cornstarch (for thickening, optional)
  • 2 tablespoons (30ml) cold water (for thickening, optional)
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Trim any excess fat from the chicken thighs.
  2. In a small bowl, combine soy sauce, honey, minced garlic, rice vinegar, vegetable oil, sesame oil, ground ginger, and red pepper flakes (if using). Whisk until well combined.
  3. Place the chicken thighs in the slow cooker. Pour the honey garlic sauce over the chicken, ensuring all pieces are coated.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours. Chicken should be very tender and easily shreddable with a fork when done.
  5. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker during the last 30 minutes of cooking. Stir to combine and allow the sauce to thicken.
  6. Garnish with sesame seeds and chopped green onions (if using). Serve hot.