Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp apple cider vinegar
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 stalks green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, apple cider vinegar, and black pepper. Pour the mixture over the chicken, ensuring every piece is well-coated.
  3. Cover and cook on Low for 6–7 hours or High for 3–4 hours.
  4. Carefully remove the chicken from the crockpot and set it aside on a plate.
  5. Whisk the cornstarch and cold water in a small cup until smooth. Pour the slurry into the remaining cooking liquid (either in the crockpot on high or in a saucepan over medium heat) and whisk constantly until the sauce transforms into a thick, glossy glaze.
  6. Return the chicken to the thickened sauce and toss gently to coat until the chicken is mahogany-colored and shimmering.
  7. Serve immediately and garnish with sliced green onions and toasted sesame seeds.