Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 3/4 cup light brown sugar, packed
  • 1/2 cup soy sauce
  • 1/4 cup apple cider vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp ground ginger
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Season the chicken thighs evenly with salt and pepper.
  2. Place the thighs in the bottom of the slow cooker in a single layer.
  3. Scatter the minced garlic over the top of the meat.
  4. In a small bowl, whisk together the brown sugar, soy sauce, apple cider vinegar, sesame oil, and ginger until the sugar is mostly dissolved.
  5. Pour the sauce evenly over the chicken, ensuring every piece is submerged.
  6. Cover and cook on Low for 7-8 hours or High for 3-4 hours until the chicken registers 165°F (74°C).
  7. Carefully pour the liquid from the slow cooker into a small saucepan.
  8. In a small bowl, whisk the cornstarch and cold water until smooth.
  9. Slowly stir the slurry into the simmering sauce and heat for 3-5 minutes until the sauce transforms into a glossy glaze.
  10. Toss the chicken back into the thickened glaze to coat thoroughly before serving.