Ingredients:

  • 2 pounds boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 4 cloves garlic, minced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons chopped green onions, for garnish (optional)
  • Sesame seeds, for garnish (optional)

Instructions:

  1. Pat the chicken thighs dry with paper towels.
  2. In a small bowl, whisk together the honey, soy sauce, ketchup, garlic, apple cider vinegar, sesame oil, and red pepper flakes (if using).
  3. Place the chicken thighs in the crock pot. Pour the honey garlic sauce over the chicken, ensuring everything is evenly 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 tender. Chicken should reach an internal temperature of 165°F (74°C).
  5. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Pour the slurry into the crock pot during the last 30 minutes of cooking. Stir well and allow the sauce to thicken.
  6. Garnish with chopped green onions and sesame seeds (if using). Serve hot over rice, noodles, or cauliflower rice.