Ingredients:

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

Instructions:

  1. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, honey, minced garlic, grated ginger, and black pepper.
  2. Place the chicken thighs in the bottom of the slow cooker and pour the sauce over the top, ensuring every piece is submerged.
  3. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken and set it on a platter.
  5. Whisk the cornstarch and cold water in a small bowl to create a smooth slurry, then stir the slurry into the bubbling slow cooker liquid.
  6. Set the slow cooker to High and cook for an additional 15–20 minutes until the sauce transforms into a thick, glossy glaze.
  7. Pour the glaze over the chicken and garnish with toasted sesame seeds and sliced green onions.