Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 3 cloves minced garlic
  • 1 tsp grated fresh ginger
  • 1 lb baby potatoes, halved (optional)
  • 2 tbsp cornstarch
  • 2 tbsp water

Instructions:

  1. Place the chicken thighs and optional halved baby potatoes into a gallon-sized freezer-safe Ziploc bag.
  2. In a small bowl, whisk together the honey, low sodium soy sauce, ketchup, minced garlic, and grated ginger.
  3. Pour the sauce over the chicken in the bag, seal tightly, and massage to ensure all meat is coated.
  4. Lay the bag flat in the freezer to preserve space and ensure efficient thawing.
  5. Thaw the bag in the refrigerator for 12 to 24 hours before cooking.
  6. Empty the contents of the bag into a 6-quart slow cooker. Set to Low for 6-8 hours or High for 3-4 hours until chicken reaches an internal temperature of 165°F.
  7. Whisk together cornstarch and water in a small cup to create a slurry.
  8. Stir the slurry into the slow cooker sauce and switch setting to High for 15-30 minutes until the glaze is glossy and thick.