Ingredients:

  • 2 pounds boneless, skinless chicken thighs (or breasts)
  • 1/2 cup honey
  • 1/3 cup soy sauce (low-sodium preferred)
  • 5 cloves garlic, minced
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 teaspoon ground ginger (or 1 tablespoon fresh ginger, minced)
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 teaspoons cornstarch mixed with 2 tablespoons cold water (optional)
  • Sliced green onions for garnish
  • Sesame seeds for garnish

Instructions:

  1. Trim any excess fat from the chicken and place it in the crockpot.
  2. In a mixing bowl, combine honey, soy sauce, minced garlic, rice vinegar, ginger, and red pepper flakes. Whisk together until smooth.
  3. Pour the sauce over the chicken in the crockpot, ensuring all pieces are well-coated.
  4. Cover and cook on high for 4 hours or low for 6-7 hours.
  5. About 30 minutes before serving, if using, stir in the cornstarch slurry. Cover and cook for an additional 30 minutes.
  6. Once cooked, shred the chicken if desired, or serve as whole pieces. Garnish with sliced green onions and sesame seeds.