Ingredients:

  • 6-8 boneless, skinless chicken thighs (about 1.5 - 2 lbs / 680 - 900g)
  • 1/4 cup soy sauce (low sodium preferred) (60 ml)
  • 1/4 cup honey (85g)
  • 1/4 cup ketchup (70g)
  • 2 tablespoons rice vinegar (30 ml)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 tablespoon vegetable oil (15 ml)
  • 1 teaspoon grated fresh ginger (approx. 3g)
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1 tablespoon cornstarch (for thickening, optional) (8g)
  • 2 tablespoons cold water (for thickening, optional) (30 ml)
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Instructions:

  1. Trim any excess fat from the chicken thighs.
  2. In a bowl, combine soy sauce, honey, ketchup, rice vinegar, minced garlic, ginger, and red pepper flakes. Whisk until well combined.
  3. Place the chicken thighs in the slow cooker. Pour the honey-garlic sauce over the chicken, ensuring each piece is well coated.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
  5. In a small bowl, whisk together cornstarch and cold water to form a slurry.
  6. During the last 30 minutes of cooking time, pour cornstarch mixture (cornstarch slurry) into crockpot and stir. Turn crockpot to high. Remove the chicken thighs from the slow cooker. Shred the chicken using two forks, and return it to the slow cooker. Simmer for 5 minutes to allow the sauce to thicken slightly. Garnish with sesame seeds and sliced green onions (if desired). Serve hot over rice, noodles, or mashed potatoes.