Ingredients:

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

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced ginger, garlic, red pepper flakes, and black pepper. Pour the mixture over the chicken, ensuring each piece is well-coated.
  3. Cover and cook on Low for 7-8 hours or High for 4 hours until the chicken is tender enough to break apart easily with a fork.
  4. Whisk the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the slow cooker.
  5. Turn the heat to High and cook for an additional 15–30 minutes until the sauce transitions to a thick, glistening glaze.
  6. Sprinkle with sesame seeds and sliced green onions just before serving.