Ingredients:

  • 2.5 lbs (1.13 kg) boneless, skinless chicken thighs (or breasts, cut into similar-sized pieces)
  • 1/2 cup (120 ml) honey
  • 1/4 cup (60 ml) soy sauce (low sodium preferred)
  • 1/4 cup (60 ml) ketchup
  • 2 tablespoons (30 ml) rice vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon (5 ml) ground ginger
  • 1/2 teaspoon (2.5 ml) red pepper flakes (optional, for a little kick)
  • 1 tablespoon (15 ml) cornstarch (mixed with 2 tablespoons cold water for slurry)
  • 2 tablespoons (30 ml) chopped fresh green onions (for garnish)
  • Sesame seeds (for garnish, optional)

Instructions:

  1. In the slow cooker, whisk together the honey, soy sauce, ketchup, rice vinegar, garlic, ginger, and red pepper flakes (if using).
  2. Place the chicken pieces into the slow cooker, ensuring they are coated evenly with the sauce.
  3. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
  4. Remove the chicken from the slow cooker, and set aside. In a small bowl, whisk together cornstarch and cold water to form a slurry. Pour the slurry into the slow cooker and stir well. Cook on high for an additional 10-15 minutes, or until the sauce has thickened to your desired consistency.
  5. Shred the chicken with two forks (or leave in larger pieces, your choice).
  6. Return the shredded (or whole) chicken to the slow cooker, and toss to coat with the thickened sauce.
  7. Garnish with chopped green onions and sesame seeds (if desired). Serve hot.