Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 stalks green onions, sliced
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 1 tbsp sriracha
  • 1 tsp cornstarch
  • 1/2 tsp crushed red pepper flakes
  • 1 medium red bell pepper, diced
  • 1/4 cup roasted unsalted peanuts, chopped
  • 1 tsp toasted sesame oil

Instructions:

  1. Place the cubed chicken thighs into the slow cooker. Stir in the minced garlic, grated ginger, and the white parts of the green onions.
  2. Whisk together the soy sauce, rice vinegar, honey, sriracha, and red pepper flakes in a small bowl. Pour the mixture over the chicken and stir to coat.
  3. Cover and cook on High for 3 hours or Low for 6 hours.
  4. Stir in the diced red bell pepper during the last 30 minutes of cooking.
  5. Mix 1 tsp cornstarch with 1 tbsp water to create a slurry. Stir this into the pot and cook for another 15 minutes until the sauce is velvety.
  6. Turn off the heat. Stir in the chopped peanuts, toasted sesame oil, and the green parts of the onions.