Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 tbsp fresh ginger, minced
  • 5 cloves garlic, minced
  • 1 tbsp Sriracha
  • 1/2 cup chicken stock
  • 12 oz ramen noodles
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced ginger, garlic, Sriracha, and chicken stock. Pour the mixture over the chicken, ensuring the meat is well coated.
  3. Cover and cook on High for 4 hours or Low for 7 hours until the chicken is tender.
  4. Boil the ramen noodles according to the package instructions, drain, and set aside in a bowl.
  5. Use tongs to shred the chicken directly in the pot or remove it to shred on a plate and then return it to the sauce.
  6. Mix the cornstarch and cold water to create a slurry and stir it into the bubbling sauce in the slow cooker. Stir continuously for 2–3 minutes until the sauce thickens into a velvety glaze.
  7. Fold in the cooked noodles, tossing gently until every strand is coated in the ginger-garlic sauce. Garnish with sliced green onions and toasted sesame seeds.