Ingredients:

  • 1½ lb boneless, skinless chicken thighs
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and black pepper.
  3. Pour the marinade evenly over the chicken, ensuring every piece is submerged.
  4. Cover with a tight-fitting lid and set the slow cooker to Low for 6 to 7 hours (or High for 3 to 4 hours) until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken from the pot and set it on a platter.
  6. Strain 1 cup of the cooking liquid into a small saucepan.
  7. Mix the cornstarch and cold water into a slurry, then whisk it into the liquid in the saucepan over medium heat.
  8. Simmer for 2–3 minutes until the sauce is thick and glossy, then pour it back over the meat.