Ingredients:

  • 2 lbs (900 g) boneless, skinless chicken thighs
  • ½ cup (120 ml) honey
  • ¼ cup (60 ml) low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) fresh ginger, grated
  • 1 teaspoon (5 g) sesame oil
  • ½ teaspoon (2 g) black pepper
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon (8 g) cornstarch (optional, for thickening sauce)
  • 2 tablespoons (30 ml) cold water (if using cornstarch)

Instructions:

  1. In a bowl, whisk together honey, soy sauce, minced garlic, grated ginger, sesame oil, and black pepper.
  2. Place the chicken thighs in the slow cooker and pour the sauce over them, ensuring they are well coated.
  3. Cover the slow cooker and set to high for 4 hours or low for 6 hours.
  4. About 30 minutes before serving, remove chicken; place sauce in a small saucepan.
  5. Mix cornstarch with water in a small bowl, then add to the sauce and simmer on low heat until thickened.
  6. Return chicken to the slow cooker to soak up the sauce and warm through.
  7. Garnish with sliced green onions before serving.