Ingredients:

  • 3/4 cup hoisin sauce
  • 1/4 cup low sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp rice vinegar
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp crushed red pepper flakes
  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Whisk hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a bowl. Note: Stir until the honey is fully melted.
  2. Place chicken thighs in the slow cooker.
  3. Pour the hoisin mixture over the chicken. Note: Ensure all meat is submerged to prevent dry spots.
  4. Cover and cook on High for 3 to 4 hours until the chicken reaches 165°F (74°C).
  5. Transfer the cooked chicken to a cutting board.
  6. Shred the meat using two forks. Note: Shredding against the grain makes it more tender.
  7. Whisk cornstarch and cold water in a small cup until smooth.
  8. Stir the slurry into the slow cooker liquid.
  9. Cook on high for 15 minutes until the sauce bubbles and turns glossy.
  10. Fold the shredded chicken back into the thickened glaze until fully coated.