Ingredients:

  • 2.5 lbs boneless, skinless chicken thighs
  • ½ cup honey
  • ¼ cup low-sodium soy sauce
  • ¼ cup ketchup
  • 2 tablespoons rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon sesame oil
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. In a mixing bowl, whisk together honey, soy sauce, ketchup, rice vinegar, and minced garlic.
  2. Arrange chicken thighs in a single layer at the bottom of the slow cooker.
  3. Evenly pour the honey garlic sauce over the chicken thighs, ensuring they are well coated.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
  5. In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker. Stir well to combine. Cook on high for the last 30 minutes, or until the sauce has thickened to your desired consistency.
  6. Shred the chicken with two forks. Serve hot, garnished with sesame seeds and chopped green onions, if desired.