Ingredients:

  • 1.2 - 1.5 kg (approximately 2.5 - 3.3 lbs) boneless, skinless chicken thighs
  • 1/2 cup (120 ml) honey
  • 1/4 cup (60 ml) low-sodium soy sauce
  • 1/4 cup (60 ml) ketchup
  • 2 tablespoons apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch (cornflour)
  • 2 tablespoons cold water
  • Sesame seeds and sliced green onions, for garnish (optional)

Instructions:

  1. In a small bowl, whisk together the honey, soy sauce, ketchup, apple cider vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using).
  2. Arrange the chicken thighs in a single layer in the slow cooker.
  3. Pour the honey garlic sauce evenly over the chicken thighs, ensuring they are well coated.
  4. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork. The internal temperature should reach 165°F (74°C).
  5. About 30 minutes before serving, in a small bowl, whisk together the cornstarch (cornflour) and cold water to form a slurry. Pour the slurry into the slow cooker and stir to combine. Cook on high for the remaining 30 minutes, or until the sauce has thickened slightly.
  6. Shred the chicken with two forks. Serve hot, garnished with sesame seeds and sliced green onions (if desired).