Ingredients:

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

Instructions:

  1. In a small mixing bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, ginger, and red pepper flakes until the honey is fully incorporated.
  2. Place the trimmed chicken thighs in the bottom of a 6-quart slow cooker in a single layer to ensure even heat distribution.
  3. Cover and cook on LOW for 4 hours until the internal temperature reaches 175°F (80°C) and the meat is tender.
  4. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water to create a slurry.
  5. Remove the chicken from the slow cooker. Whisk the cornstarch slurry into the liquid. Set the slow cooker to High and cook for 15 minutes uncovered until the sauce thickens into a glossy glaze.
  6. Return the chicken to the pot to coat in the glaze. Garnish with sliced green onions and toasted sesame seeds before serving.