Ingredients:

  • 900g (2 lbs) Boneless, skinless chicken thighs (6–8 medium thighs)
  • 1 tbsp (15 ml) Neutral oil (e.g., canola or grapeseed)
  • ½ tsp (3g) Kosher salt
  • ½ tsp (1g) Black pepper, freshly ground
  • 1 medium Yellow onion, finely chopped
  • 2 cups (300g) Baby carrots (or chopped large carrots)
  • 120 ml (½ cup) Low-sodium soy sauce (or Tamari for gluten-free)
  • 120 ml (½ cup) Liquid honey
  • 60 ml (¼ cup) Rice wine vinegar (not seasoned)
  • 4 cloves Garlic, minced (about 1 tbsp / 15g)
  • 2 tsp (10g) Fresh ginger, grated
  • 1 tsp (5g) Sesame oil
  • 2 tbsp (30g) Cornstarch (corn flour in the UK)
  • 4 tbsp (60 ml) Cold water
  • 2 tbsp Fresh parsley or coriander, chopped (for garnish)
  • 1 tbsp Sesame seeds, toasted (for garnish)

Instructions:

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season lightly with salt and pepper.
  2. Sauté (Optional but Recommended): Heat the neutral oil in a frying pan over medium-high heat. Quickly sear the chicken thighs for 1–2 minutes per side until light golden brown. This builds a crucial layer of flavour.
  3. Layer the Base: Place the chopped onion and carrots into the bottom of the slow-cooker insert.
  4. Whisk the Sauce: In a separate medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until fully emulsified.
  5. Load the Pot: Arrange the seared chicken thighs evenly over the vegetables in the slow cooker. Pour the entire sauce mixture over the chicken, ensuring it is well-coated.
  6. Set the Timer: Cover the slow cooker. Cook on LOW for 6–7 hours or on HIGH for 3–3.5 hours.
  7. Check for Doneness: The chicken should be incredibly tender and easily shredded with a fork. The internal temperature must reach a minimum of 165°F (74°C).
  8. Remove the Chicken: Carefully remove the cooked chicken thighs from the slow cooker and transfer them to a clean cutting board. Cover lightly with foil to keep warm.
  9. Create the Slurry: Whisk the cornstarch and cold water together in a small bowl until smooth.
  10. Thicken the Sauce: Switch the slow cooker setting to HIGH. Slowly pour the cornstarch slurry into the sauce in the pot, whisking constantly.
  11. Simmer: Let the sauce simmer for 5–10 minutes, stirring occasionally, until it has noticeably thickened to a glossy, syrupy consistency.
  12. Shred and Combine: Shred the cooked chicken using two forks (or leave whole, if preferred). Return the shredded chicken to the thickened sauce and stir well to coat every piece in that wonderful sticky glaze.
  13. Serve: Garnish immediately with toasted sesame seeds and fresh parsley/coriander.