Ingredients:

  • 2 pounds (900g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium preferred)
  • 1/4 cup (60ml) chicken broth or stock
  • 2 tablespoons (30ml) ketchup
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) cornstarch (optional, for thickening)
  • 1 tablespoon (15ml) water (optional, if using cornstarch)
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a bit of kick!)
  • Chopped green onions (optional)
  • Sesame seeds (optional)

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs for 2-3 minutes per side, until lightly browned. This adds extra flavor and texture.
  3. In a small bowl, whisk together honey, soy sauce, chicken broth, ketchup, minced garlic, rice vinegar, and red pepper flakes (if using).
  4. Place the seared chicken thighs (or raw, if skipping the sear) in the slow cooker. Pour the honey garlic sauce over the chicken, ensuring all pieces are coated.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. If desired, whisk together cornstarch and water in a small bowl to form a slurry. Stir the slurry into the slow cooker during the last 30 minutes of cooking. Cook until the sauce has thickened to your liking.
  7. If desired, use two forks to shred the chicken in the slow cooker. This will allow the sauce to further penetrate the chicken.
  8. Garnish with chopped green onions and sesame seeds, if desired. Serve hot over rice, noodles, or your favourite sides.