Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup honey
  • 1/3 cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp fresh ginger, grated
  • 1/2 tsp cracked black pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 stalks green onions, sliced
  • 1 tbsp sesame seeds

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer. Note: Overcrowding leads to steaming rather than simmering
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, vinegar, ginger, and pepper.
  3. Pour the mixture evenly over the chicken, ensuring every piece is coated.
  4. Cover with the lid. Set the slow cooker to HIGH for 3-4 hours until the internal temperature reaches 165°F (74°C).
  5. Whisk the cornstarch and cold water in a small cup until smooth.
  6. Stir the slurry into the slow cooker liquid. Note: Do this gently so you don't break the chicken
  7. Turn the heat to HIGH for an additional 15-30 minutes until the sauce transforms into a glossy, syrupy glaze.
  8. Garnish with sesame seeds and sliced green onions before serving.