Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs, trimmed
  • 1/2 cup honey (120 ml)
  • 1/4 cup soy sauce (60 ml), low sodium preferred
  • 1/4 cup ketchup (60 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 2 tablespoons sesame oil (30 ml)
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch (optional)
  • 2 tablespoons water (optional)
  • Sesame seeds (for garnish)
  • Chopped green onions (scallions) (for garnish)

Instructions:

  1. Trim chicken thighs and place them in the slow cooker.
  2. In a bowl, whisk together honey, soy sauce, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
  3. Pour the sauce over the chicken, ensuring the chicken is evenly coated.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. In the last 30 minutes of cooking, if desired, whisk cornstarch and water together in a small bowl to make a slurry. Pour the slurry into the crockpot and stir to combine. Cook on high for another 30 minutes, or until the sauce has thickened to your liking.
  6. Shred the chicken in the crockpot using two forks.
  7. Spoon the chicken and sauce over rice or noodles. Garnish with sesame seeds and green onions (optional).