Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 1/4 cup brown sugar, packed
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the chicken chunks at the bottom of the slow cooker.
  2. In a separate bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes.
  3. Pour the sauce mixture over the chicken, ensuring every piece is submerged.
  4. Cover with the lid and cook on LOW for 6 hours (or HIGH for 3 hours) until chicken is tender and easily pulls apart with a fork.
  5. In a small bowl, whisk the cornstarch and cold water until smooth to create a slurry.
  6. Stir the slurry into the slow cooker. Turn the heat to HIGH and cook for an additional 15–30 minutes until the sauce transforms into a glossy, thick glaze.