Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh ginger, grated
  • 1/4 tsp red pepper flakes
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 2 stalks green onion, sliced
  • 1 tbsp toasted sesame seeds
  • 1 lime, cut into wedges

Instructions:

  1. Pat the chicken thighs dry with a paper towel to ensure the glaze adheres, then season both sides lightly with salt and pepper.
  2. Lightly grease the bottom of the slow cooker with olive oil to prevent the honey from scorching.
  3. Place chicken thighs in a single layer in the slow cooker.
  4. In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, grated ginger, and red pepper flakes.
  5. Pour the glaze mixture evenly over the chicken, ensuring every piece is coated.
  6. Cover and cook on High for 3-4 hours or Low for 6-7 hours until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove chicken from the slow cooker. Pour the cooking liquid into a small saucepan and whisk in the cornstarch mixed with cold water.
  8. Simmer the sauce over medium heat until thickened into a glossy glaze, then pour back over the chicken.
  9. Garnish with sliced green onion, toasted sesame seeds, and serve with lime wedges.