Ingredients:

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

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer or slightly overlapping. Note: Don't pack them too tight or they won't cook evenly.
  2. In a small bowl, whisk together the soy sauce, honey, mirin, grated ginger, minced garlic, sesame oil, and pepper.
  3. Pour the sauce evenly over the chicken, ensuring every piece is coated.
  4. Cover the slow cooker with the lid.
  5. Cook on Low for 4 hours (240 minutes) or High for 2 hours until the meat is tender and the sauce is amber.
  6. Check a piece of chicken with a fork. It should slide in with almost no resistance.
  7. In a small cup, whisk the cornstarch and cold water together until smooth to create a slurry.
  8. Stir the slurry into the slow cooker liquid.
  9. Cover and cook on High for an additional 15-30 minutes until the sauce thickens into a velvety glaze.
  10. Garnish with sliced green onions and toasted sesame seeds before serving.