Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup soy sauce
  • ⅓ cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onions, sliced

Instructions:

  1. Season the chicken thighs with salt and pepper. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced ginger, and garlic until the honey is fully incorporated.
  2. Place the seasoned chicken thighs in the bottom of the slow cooker. Pour the sesame ginger sauce evenly over the meat, ensuring every piece is coated.
  3. Cover and cook on Low for 7 hours or High for 4 hours. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and yields easily to a fork.
  4. Whisk the cornstarch and cold water in a small cup to create a smooth slurry. Stir this mixture into the slow cooker liquids.
  5. Cover and cook on High for an additional 20–30 minutes until the sauce becomes a glossy, mahogany-colored glaze.
  6. Garnish with toasted sesame seeds and sliced green onions before serving.