Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 1 red bell pepper, seeded and chopped (about 1 cup)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) soy sauce (low-sodium preferred)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Salt to taste

Instructions:

  1. Chop the onion, carrots, celery, and bell pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs on both sides until lightly browned (about 2-3 minutes per side). This step enhances flavour but can be skipped.
  3. Place chopped vegetables in the bottom of the slow cooker. Arrange chicken thighs on top of the vegetables.
  4. In a bowl, whisk together honey, soy sauce, apple cider vinegar, minced garlic, dried ginger, red pepper flakes (if using), and black pepper.
  5. Evenly pour the honey garlic sauce over the chicken and vegetables in the slow cooker.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender, reaching an internal temperature of 165°F (74°C).
  7. If desired, in the last 30 minutes of cooking, stir in the cornstarch slurry. Cook on high, uncovered, until the sauce thickens to your liking.
  8. Taste and season with salt to taste. Serve hot.