Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. In a medium bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, ginger, and black pepper until smooth.
  2. Place the chicken thighs in the bottom of the slow cooker in a single layer. Pour the soy-honey mixture over the top and cover.
  3. Cook on Low for 6-7 hours or High for 3-4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken with tongs and set aside. Pour the remaining liquid into a small saucepan.
  5. Whisk cornstarch and cold water to create a slurry, stir it into the simmering sauce, and cook for 2-3 minutes until thickened into a mahogany glaze.
  6. Return the chicken to the thickened glaze and toss gently to coat each piece.