Ingredients:

  • 2-3 lbs (900g - 1.35kg) boneless, skinless chicken thighs or breasts (about 4-6 pieces)
  • 1/2 cup (120ml) honey
  • 1/2 cup (120ml) low-sodium soy sauce
  • 1/4 cup (60ml) ketchup
  • 1 tbsp (15ml) rice vinegar or apple cider vinegar
  • 1 tbsp (15g) minced garlic (about 3-4 cloves)
  • 1 tsp (2g) grated fresh ginger (or 1/2 tsp/1g ground ginger)
  • 1/4 tsp (0.5g) crushed red pepper flakes (optional, for heat)
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (30ml) water
  • Salt and pepper to taste
  • Sesame seeds and sliced green onions, for garnish (optional)

Instructions:

  1. Lightly season chicken with salt and pepper. Place in the bottom of the crockpot.
  2. In a medium bowl, whisk together honey, soy sauce, ketchup, vinegar, garlic, ginger, and red pepper flakes (if using).
  3. Pour the sauce over the chicken, ensuring it's evenly coated.
  4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, or until the chicken reaches an internal temperature of 165°F (74°C).
  5. If desired, remove the chicken from the crockpot and set aside. Mix cornstarch and water in a small bowl until smooth. Stir into the sauce in the crockpot. Turn the crockpot to HIGH and cook for an additional 10-15 minutes, or until the sauce thickens.
  6. Return the chicken to the crockpot and spoon the thickened sauce over the top.
  7. Garnish with sesame seeds and green onions, if using. Serve over rice, noodles, or steamed vegetables.