Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp sesame oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ cup honey
  • ½ cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, finely grated
  • 4 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Pat the chicken thighs dry with a paper towel. Rub them lightly with sesame oil, salt, and pepper, then place them in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, grated ginger, minced garlic, and sriracha. Pour the mixture evenly over the chicken.
  3. Cover and cook on Low for 7 hours or High for 3-4 hours until the chicken is tender enough to be pierced easily with a fork.
  4. Remove the chicken thighs from the slow cooker and set them on a plate.
  5. Whisk the cornstarch and cold water together to create a slurry, then stir it into the cooking liquid. Turn the slow cooker to High and cook for another 10–15 minutes until the sauce is syrupy and glossy.
  6. Pour the thickened glaze over the chicken and serve immediately.