Ingredients:

  • 2.5 lbs (1.1 kg) boneless, skinless chicken thighs
  • ¼ cup (60 ml) soy sauce (low sodium recommended)
  • ¼ cup (60 ml) honey
  • 2 tablespoons (30 ml) rice vinegar (or apple cider vinegar)
  • 2 tablespoons (30 ml) ketchup
  • 2 tablespoons (30 ml) olive oil or sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch (or tapioca starch)
  • 2 tablespoons cold water
  • Sesame seeds (optional garnish)
  • Sliced green onions (optional garnish)

Instructions:

  1. Trim any excess fat from the chicken thighs.
  2. In a medium bowl, whisk together soy sauce, honey, rice vinegar, ketchup, olive oil (or sesame oil), minced garlic, grated ginger, and red pepper flakes (if using).
  3. Place the 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. Internal temperature should reach 165°F (74°C).
  5. In a small bowl, whisk together cornstarch and cold water until smooth (this is your slurry).
  6. Remove chicken thighs from the slow cooker and set aside. Pour the cornstarch slurry into the slow cooker with the sauce. Stir well.
  7. Turn the slow cooker to high, cover, and cook for another 10-15 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
  8. Shred the chicken with two forks. Return the shredded chicken to the slow cooker and stir to coat it evenly with the thickened sauce.
  9. Garnish with sesame seeds and sliced green onions (if desired). Serve hot.