Ingredients:

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

Instructions:

  1. Heat a drizzle of oil in a skillet over medium high heat. Season chicken lightly with pepper and sear for 3 minutes per side until golden brown. Transfer the chicken to the slow cooker. Note: Searing adds a deeper color to the final dish.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.
  3. Pour the glaze mixture over the chicken thighs in the slow cooker, ensuring every piece is well coated.
  4. Cover and cook on High for 4 hours until the chicken is tender and reaches 165°F (74°C).
  5. Whisk the cornstarch and cold water together in a small cup to create a smooth slurry.
  6. Stir the slurry into the slow cooker liquids.
  7. Cover and cook on High for an additional 20-30 minutes until the sauce is glossy and coats the back of a spoon.
  8. Remove the chicken to a platter.
  9. Spoon extra glaze over the top.
  10. Garnish with sliced green onions and toasted sesame seeds.