Ingredients

– 2 pounds chicken thighs boneless skinless
– For serving: chopped scallions, sesame seeds, rice optional, to taste
– Sauce:
– 1/3 cup low-sodium soy sauce
– 1/3 cup honey
– 1/3 cup ketchup
– 6 cloves garlic minced
– 1/2 teaspoon apple cider vinegar
– 1 teaspoon fresh ginger grated
– 1 pinch crushed red pepper flakes optional
– 2 tablespoons cornstarch

Instructions

1. Add the chicken thighs to your Crockpot (in an even layer).
2. Add the sauce ingredients (except for the cornstarch) to a bowl and whisk together until combined.
3. Pour the sauce over the chicken and cook on high for 3.5 hours. Low for 6-8 hours will work too.
4. Mix the cornstarch and 2 tablespoons of cold water in a small bowl, and then pour it into the slow cooker. Give it a stir. Let it cook (on high) for another 15 minutes or so to ensure the cornstarch has activated and the sauce thickens.
5. You can leave the chicken pieces whole or shred them with 2 forks (I do this right in the slow cooker). Serve over rice and with scallions and sesame seeds sprinkled over top if desired.
Prep Time: 10 minutes | Cooking Time: 3 hours 45 minutes | Total Time: 3 hours 55 minutes | Servings: 6