Ingredients:

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

Instructions:

  1. Trim the chicken. Remove any excess fat from the 2 lbs of chicken thighs.
  2. In the slow cooker, whisk together the 1/2 cup soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, ginger, garlic, sesame oil, and red pepper flakes.
  3. Place the chicken thighs into the sauce, turning them to ensure they are fully coated.
  4. Cover and cook on LOW for 4 hours until the chicken is tender and opaque.
  5. Carefully lift the thighs out of the cooker and set them on a plate.
  6. In a small bowl, whisk the 2 tbsp cornstarch with 3 tbsp cold water until it looks like smooth milk.
  7. Stir the slurry into the liquid in the slow cooker and turn the heat to HIGH.
  8. Cook for 15 minutes until the sauce becomes glossy and coats the back of a spoon.
  9. Slice or shred the chicken and return it to the pot, tossing to coat in the thick glaze.
  10. Sprinkle with sesame seeds and green onions until the dish looks vibrant and fresh.