Ingredients:

  • 2 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker.
  2. In a medium bowl, whisk together the honey, soy sauce, ketchup, garlic, ginger, and red pepper flakes. Pour the mixture evenly over the chicken, ensuring every piece is submerged.
  3. Cover and cook on Low for 6-7 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Whisk the cornstarch and cold water together in a small cup until smooth. Stir this slurry into the slow cooker liquids.
  5. Set the cooker to High for an additional 15-30 minutes until the sauce becomes a glossy, velvety coating.