Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp Kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp neutral oil
  • 1/2 cup raw honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 6 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels and season both sides with Kosher salt and cracked black pepper.
  2. Heat neutral oil in a large cast iron skillet over medium-high heat. Sear the chicken thighs for 3 minutes per side until a deep golden-brown crust forms. Transfer the seared chicken to the slow cooker.
  3. In a medium mixing bowl, whisk together the honey, low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes.
  4. Pour the honey-soy mixture over the chicken in the slow cooker. Do not add additional liquid.
  5. Cover and cook on LOW for 4 hours until the meat is fork tender.
  6. Remove the chicken from the pot. In a small jar, shake together cornstarch and cold water to create a slurry. Whisk the slurry into the hot liquid and turn the slow cooker to HIGH for 15 minutes until the sauce is thick and glossy.
  7. Return the chicken to the pot and toss it in the thickened sauce to coat completely.
  8. Let the dish sit for 5 minutes before serving to let the glaze set.