Ingredients:

  • 2 lbs Boneless, Skinless Chicken Thighs (Trimmed)
  • ½ cup Liquid Honey
  • ½ cup Low Sodium Soy Sauce
  • 6 cloves Fresh Garlic (Minced)
  • ¼ cup Ketchup (Standard tomato)
  • Coarse Salt and Freshly Ground Black Pepper, To taste
  • 2 tbsp Cornstarch (Optional, for thickening)
  • 3 tbsp Cold Water (Optional, for thickening slurry)
  • Fresh Spring Onions or Sesame Seeds (Optional garnish)

Instructions:

  1. Prep the Chicken: Pat the chicken thighs dry with kitchen paper. Season lightly with salt and pepper (remember the soy sauce adds significant saltiness). Place the chicken in the bottom of the slow cooker insert.
  2. Combine the Sauce: In a medium bowl, whisk together the honey, soy sauce, minced garlic, and ketchup until completely uniform.
  3. Pour and Seal: Pour the entire sauce mixture evenly over the chicken in the slow cooker. Secure the lid tightly. Cook on the LOW setting for 7–8 hours or the HIGH setting for 3.5–4 hours.
  4. Remove and Shred: When the chicken is tender, carefully transfer the cooked chicken to a cutting board, leaving the sauce behind in the crockpot. Use two forks to shred the chicken finely.
  5. Thicken the Sauce (Optional but Recommended): If using the thickening slurry, combine the cornstarch and cold water until smooth. Switch the slow cooker setting to HIGH. Stir the cornstarch slurry vigorously into the sauce remaining in the pot. Allow the sauce to bubble gently and simmer, stirring occasionally, until it thickens to a glossy syrup consistency (about 5–10 minutes).
  6. Combine and Serve: Return the shredded chicken to the thickened sauce and stir well to coat every piece fully. Garnish with spring onions or sesame seeds and serve immediately.