Ingredients:

  • 2.5 lbs (1.13 kg) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tbsp (15 ml) olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup (120 ml) honey
  • 1/4 cup (60 ml) soy sauce (low sodium recommended)
  • 1/4 cup (60 ml) ketchup
  • 4 cloves garlic, minced
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tsp ginger, grated (or 1/2 tsp ground ginger)
  • 1/2 tsp red pepper flakes (optional, for a touch of heat)
  • 2 tbsp (30 ml) cornstarch
  • 1/4 cup (60 ml) cold water
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear chicken on both sides until lightly browned. This adds a depth of flavour.
  2. In a small bowl, whisk together honey, soy sauce, ketchup, minced garlic, apple cider vinegar, ginger, and red pepper flakes (if using).
  3. Arrange seared (or unseared) chicken thighs in the bottom of the slow cooker.
  4. Pour the honey garlic sauce evenly over the chicken thighs, ensuring they are mostly covered.
  5. 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).
  6. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker and stir gently to combine. Cover and cook on high for an additional 15-20 minutes, or until the sauce has thickened.
  7. Shred the chicken directly in the slow cooker, or remove it to a cutting board to shred and then return to the slow cooker.
  8. Garnish with sesame seeds and chopped green onions, if desired. Serve hot over rice or noodles.