Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup (120ml) soy sauce (low-sodium recommended)
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) sesame oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. In a small bowl, whisk together soy sauce, honey, ketchup, rice vinegar, sesame oil, minced garlic, ground ginger, and red pepper flakes (if using).
  2. Arrange the chicken thighs in a single layer in the crock pot.
  3. Pour the honey garlic sauce evenly over the chicken thighs, ensuring they are well coated.
  4. Cover the crock pot and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork. Check internal temperature using a meat thermometer to make sure it reaches 165°F (74°C).
  5. If desired, remove chicken from crock pot and shred the chicken with two forks. Turn the crock pot to high. Whisk cornstarch slurry (cornstarch + cold water) and add to the sauce in the crock pot. Stir until the sauce thickens to your desired consistency, about 5-10 minutes.
  6. Return the shredded chicken to the crock pot and coat with the honey garlic sauce. Garnish with sesame seeds and chopped green onions, if desired. Serve hot.