Ingredients:

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

Instructions:

  1. In a medium mixing bowl, whisk together the hoisin sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes until the honey is fully incorporated.
  2. Place the trimmed chicken thighs in the bottom of the slow cooker in a single layer or slightly overlapping.
  3. Pour the hoisin sauce mixture over the meat, ensuring every piece of chicken is evenly coated.
  4. Cover and cook on High for 3-4 hours or on Low for 6-7 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily.
  5. Remove the chicken from the pot and place it on a platter; use two forks to shred the meat into chunky pieces.
  6. In a small ramekin, whisk together the cornstarch and cold water to create a slurry.
  7. Stir the slurry into the remaining sauce in the slow cooker and cook on High for an additional 15-30 minutes until the sauce is glossy and thickened.
  8. Return the shredded chicken to the pot, toss to coat in the glaze, and garnish with sliced green onions and toasted sesame seeds.