Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker. Note: layering ensures even cooking.
  2. In a small bowl, whisk together the honey, low sodium soy sauce, minced garlic, apple cider vinegar, ginger, and black pepper.
  3. Pour the sauce mixture evenly over the chicken, ensuring every piece is submerged in the glaze.
  4. Cover with the lid and cook on Low for 6-7 hours or High for 4 hours until the internal temperature reaches 165°F (74°C).
  5. Whisk the cornstarch and cold water together in a small cup until smooth. Note: use cold water to avoid lumps.
  6. Stir the slurry into the slow cooker liquid.
  7. Cover and cook on High for an additional 15-20 minutes until the sauce is thick and glossy.