Ingredients:

  • 2.5 lbs (approx. 1.1 kg) boneless, skinless chicken thighs, trimmed
  • 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 (about 1 tablespoon)
  • 1 teaspoon (5 ml) ground ginger
  • 1/2 teaspoon (2.5 ml) red pepper flakes (optional, for a kick)
  • 2 tablespoons (30 ml) cornstarch
  • 2 tablespoons (30 ml) cold water
  • Sesame seeds and chopped green onions, for garnish (optional)

Instructions:

  1. In a small bowl, whisk together the honey, soy sauce, ketchup, rice vinegar, garlic, ginger, and red pepper flakes (if using).
  2. Place the chicken thighs in the slow cooker in a single layer.
  3. Pour the honey garlic sauce evenly over the chicken.
  4. 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. Chicken internal temperature must reach 165°F (74°C).
  5. Remove the chicken thighs from the slow cooker and set aside. If desired, stir the cornstarch slurry into the sauce in the slow cooker. Cook on high for 10-15 minutes, or until the sauce has thickened to your liking, stirring occasionally.
  6. Shred the chicken with two forks. Return the shredded chicken to the slow cooker and toss to coat with the sauce.
  7. Garnish with sesame seeds and green onions (if using). Serve hot.