Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 large onion, chopped (approx. 1 cup)
  • 2 bell peppers (any color), seeded and chopped (approx. 2 cups)
  • 2 carrots, peeled and chopped (approx. 1 cup)
  • 2 cups (225g) broccoli florets
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup (120ml) low-sodium soy sauce or tamari (for gluten-free)
  • ¼ cup (80ml) honey
  • ¼ cup (60ml) rice vinegar
  • 2 tablespoons (30ml) sesame oil
  • 2 tablespoons ketchup
  • 4 cloves garlic, minced (approx. 1 tablespoon)
  • 1 tablespoon cornstarch or arrowroot powder
  • 2 tablespoons cold water
  • Optional: Red pepper flakes, to taste (for a bit of heat)
  • Sesame seeds (for garnish)
  • Chopped green onions (for garnish)

Instructions:

  1. Chop all vegetables into roughly uniform pieces.
  2. Place chopped onion, bell peppers, carrots, and broccoli florets into the bottom of the slow cooker. Top with chicken thighs. Season with salt and pepper.
  3. In a mixing bowl, whisk together soy sauce (or tamari), honey, rice vinegar, sesame oil, ketchup, and minced garlic.
  4. Pour the honey garlic sauce evenly over the chicken and vegetables in the slow cooker.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  6. In a small bowl, whisk together cornstarch (or arrowroot powder) and cold water to create a slurry. Pour the slurry into the slow cooker during the last 30 minutes of cooking, stirring to incorporate. This will thicken the sauce. If you prefer a thinner sauce, skip this step.
  7. Shred the chicken with two forks directly in the slow cooker (optional). Serve hot over rice or quinoa. Garnish with sesame seeds and chopped green onions, if desired.