Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker.
  2. In a small bowl, whisk together the soy sauce, honey, water, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper.
  3. Pour the mixture evenly over the chicken, ensuring every piece is coated.
  4. Cover with the lid.
  5. Set the slow cooker to High for 4 hours until the chicken reaches 165°F (74°C). Note: If using Low, go for 6-7 hours.
  6. Remove the chicken carefully and set it on a plate.
  7. Whisk the cornstarch and cold water together in a small cup until smooth.
  8. Stir the slurry into the hot sauce remaining in the slow cooker and simmer until the sauce bubbles and thickens into a glaze.
  9. Return chicken to the pot to coat in the glaze, then garnish with sliced green onions and toasted sesame seeds.