Ingredients:

  • 1.5 kg (3.3 lbs) boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (plus more to taste)
  • 4 cloves garlic, minced (approximately 2 tablespoons)
  • 1/2 cup (120 ml) honey
  • 1/4 cup (60 ml) soy sauce (low sodium preferred)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sriracha (or more, to taste – optional)
  • 1 tablespoon cornstarch (or tapioca starch)
  • 2 tablespoons cold water
  • Optional garnish: chopped green onions, sesame seeds

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. In a small bowl, whisk together garlic, honey, soy sauce, apple cider vinegar, olive oil, and sriracha (if using).
  3. Place chicken thighs in the slow cooker. Pour the honey-garlic sauce over the chicken, ensuring all pieces are coated.
  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.
  5. Remove chicken from the slow cooker, leaving the sauce behind. Shred chicken with two forks and set aside.
  6. In a small bowl, whisk together cornstarch and cold water to create a slurry.
  7. Pour the cornstarch slurry into the sauce in the slow cooker. Turn the slow cooker to high. Cook for 5-10 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
  8. Return the shredded chicken to the slow cooker. Toss to coat with the thickened sauce. Serve immediately, garnished with chopped green onions and sesame seeds (optional).