Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/2 tsp cracked black pepper
  • 2 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Whisk together the low sodium soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and black pepper in a bowl. Note: Make sure the honey is fully blended so there are no clumps.
  2. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  3. Pour the ginger soy mixture over the chicken. Note: Use a spoon to make sure every piece is coated.
  4. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
  5. Check the chicken until it registers 165°F (74°C). USDA guidance puts this as the safe internal temperature for poultry.
  6. Lift the chicken out of the slow cooker and place it on a platter.
  7. Pour the remaining liquid into a small saucepan.
  8. Simmer the liquid over medium high heat for 5-8 minutes until it reduces by half and looks like a syrupy, mahogany glaze.
  9. Pour the concentrated glaze over the chicken.
  10. Garnish with sliced green onions and toasted sesame seeds.