Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 1/2 cup soy sauce
  • 1/3 cup honey
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 tbsp toasted sesame seeds
  • 3 stalks green onions, sliced

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Scatter the minced garlic, grated ginger, and black pepper evenly over the meat.
  2. In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, and sriracha until the honey is fully incorporated. Pour this mixture over the chicken, ensuring every piece is coated.
  3. Cover and cook on Low for 6-7 hours or High for 3-4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken from the pot and set it on a plate. Whisk the cornstarch and cold water in a small bowl to create a smooth slurry.
  5. Stir the slurry into the bubbling slow cooker liquid. Set the cooker to High for an additional 15-20 minutes, stirring occasionally, until the sauce transforms into a thick, glossy glaze.
  6. Return the chicken to the pot to coat in the glaze. Garnish with toasted sesame seeds and sliced green onions.