Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs (or breasts, cut into chunks)
  • ½ cup (120 ml) honey
  • ¼ cup (60 ml) low-sodium soy sauce
  • 2 tablespoons (30 ml) rice vinegar (or apple cider vinegar)
  • 2 tablespoons (30 ml) ketchup
  • 4 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha (optional, for a little kick)
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Sesame seeds (optional, for garnish)
  • Chopped green onions (scallions) (optional, for garnish)

Instructions:

  1. In a small bowl, whisk together honey, soy sauce, rice vinegar, ketchup, minced garlic, grated ginger, sesame oil, and sriracha (if using).
  2. Place chicken thighs (or breast chunks) in the slow cooker.
  3. Pour the honey garlic sauce evenly over the chicken, ensuring all pieces are coated.
  4. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
  5. In a small bowl, whisk together cornstarch and cold water to form a slurry. Pour the slurry into the slow cooker during the last 30 minutes of cooking (high setting) or 1 hour (low setting). Stir well to combine. The sauce will thicken as it cooks.
  6. Shred the chicken directly in the slow cooker using two forks. Serve hot, garnished with sesame seeds and green onions (optional).