Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 4 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 stalks green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the honey, soy sauce, rice vinegar, garlic, ginger, and pepper. Pour the mixture evenly over the chicken, ensuring every piece is submerged in the liquid.
  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. Whisk the cornstarch and cold water in a small cup until smooth.
  5. Carefully scoop out about 1/2 cup of the cooking liquid from the pot and whisk it into the slurry to temper it.
  6. Pour the mixture back into the slow cooker. Stir gently and cook on HIGH for an additional 15–30 minutes until the sauce is thick and glossy.
  7. Garnish with sliced green onions and toasted sesame seeds before serving.