Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/3 cup honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 2 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/4 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and black pepper until the honey is fully integrated.
  2. Place the chicken thighs in the bottom of the slow cooker in a single layer or slightly overlapping. Pour the soy-ginger mixture over the top, ensuring all meat is well-coated.
  3. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the cooked chicken from the pot and set aside on a plate.
  5. In a small bowl, whisk the cornstarch and cold water until smooth to create a slurry.
  6. Stir the slurry into the hot cooking liquid in the slow cooker. Set heat to HIGH and stir for 5-10 minutes until the sauce thickens into a glossy glaze.
  7. Return the chicken to the pot, tossing to coat in the glaze, and garnish with sliced green onions and toasted sesame seeds.