Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 lb (450g) baby potatoes, halved or quartered
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium recommended)
  • 2 tablespoons ketchup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ginger, grated
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water (optional)
  • Salt and pepper to taste
  • Fresh parsley or green onions, chopped (for garnish)

Instructions:

  1. Chop the onion, carrots, and celery. Prepare the potatoes.
  2. In the slow cooker, add the chicken, onion, carrots, celery, potatoes, minced garlic, honey, soy sauce, ketchup, apple cider vinegar, grated ginger, and red pepper flakes (if using). Season with salt and pepper.
  3. Stir well to ensure all ingredients are combined and the chicken is coated in the sauce.
  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 the vegetables are tender. Internal temperature of chicken should reach 165°F (74°C).
  5. If desired, whisk together cornstarch and cold water in a small bowl. Stir into the slow cooker during the last 30 minutes of cooking. Cook until the sauce thickens to your desired consistency.
  6. Garnish with fresh parsley or green onions before serving.