Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp neutral oil
  • ½ cup soy sauce
  • ¼ cup brown sugar, packed
  • 2 tbsp honey
  • ¼ cup pineapple juice
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
  2. Optional: Heat oil in a skillet over medium-high heat and brown the thighs for 3 minutes per side until golden.
  3. Place the chicken thighs in the bottom of the slow cooker in a single layer or slightly overlapping.
  4. In a medium bowl, whisk together soy sauce, brown sugar, honey, pineapple juice, grated ginger, minced garlic, and sesame oil until the sugar is fully dissolved.
  5. Pour the sauce evenly over the chicken, ensuring every piece is well-coated.
  6. 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).
  7. Carefully lift the chicken thighs out of the slow cooker and place them on a serving platter.
  8. In a small cup, whisk the cornstarch and cold water together until smooth.
  9. Stir the slurry into the bubbling sauce remaining in the slow cooker, set to High, and cook for another 15–20 minutes until the sauce is a glossy, thick glaze.
  10. Pour the thickened glaze over the chicken thighs before serving.