Ingredients:

  • 2.5 lbs (1.13 kg) boneless, skinless chicken thighs or breasts
  • 1 teaspoon (5 mL) salt
  • 1/2 teaspoon (2.5 mL) black pepper
  • 1/2 cup (120 mL) honey
  • 1/2 cup (120 mL) soy sauce (low sodium preferred)
  • 1/4 cup (60 mL) ketchup
  • 4 cloves garlic, minced (about 2 tablespoons or 30mL)
  • 1 tablespoon (15 mL) rice vinegar
  • 1 teaspoon (5 mL) sesame oil
  • 1/2 teaspoon (2.5 mL) red pepper flakes (optional)
  • 2 tablespoons (30 mL) cornstarch (optional)
  • 2 tablespoons (30 mL) cold water (optional)
  • 2 tablespoons (30mL) chopped fresh green onions (scallions)
  • 1 tablespoon (15 mL) sesame seeds

Instructions:

  1. Pat chicken dry with paper towels. Season generously with salt and pepper.
  2. In a medium bowl, whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using).
  3. Arrange chicken in a single layer in the slow cooker.
  4. Pour the honey garlic sauce evenly over the chicken.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds with a fork. Chicken should reach an internal temperature of 165°F (74°C).
  6. Remove chicken from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker. (Alternatively, leave chicken whole if preferred).
  7. If desired, whisk together cornstarch and cold water in a small bowl to form a slurry. Pour into the slow cooker and stir well. Cook on high for 15-30 minutes, or until sauce has thickened to your liking.
  8. Garnish with chopped green onions and sesame seeds. Serve hot over rice, noodles, or your favorite side dish.