Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup low-sodium chicken broth
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 green onions, chopped
  • Sesame seeds, for topping (optional)

Instructions:

  1. In a mixing bowl, whisk together honey, soy sauce, minced garlic, chicken broth, black pepper, and salt until well combined.
  2. In a skillet, heat olive oil over medium-high heat. Sear chicken thighs for 2-3 minutes on each side until browned.
  3. Place the seared chicken thighs in the crockpot. Pour the honey garlic sauce over the chicken, ensuring it’s evenly coated.
  4. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken reaches an internal temperature of 165°F.
  5. In the last 30 minutes of cooking, mix cornstarch with 1 tablespoon of water to create a slurry. Stir it into the crockpot to thicken the sauce.
  6. Remove chicken from the pot and serve with sauce spooned over the top. Garnish with chopped green onions and sesame seeds.