Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 stalks green onion, sliced
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 lb baby bok choy, halved lengthwise
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the honey is fully incorporated.
  2. Place chicken thighs in the slow cooker in a single layer and pour the glaze over the meat, ensuring every piece is well coated.
  3. Cover and cook on Low for 7-8 hours or High for 4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Open the lid and nestle the halved baby bok choy on top of and around the chicken. Cover and cook for an additional 15–30 minutes on High until the greens are wilted but vibrant.
  5. Sprinkle with toasted sesame seeds and the green parts of the sliced onions before serving.