Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp sesame oil
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Pat the chicken thighs dry with a paper towel. Place them in a single layer at the bottom of the slow cooker and season lightly with salt and pepper.
  2. In a medium bowl, whisk together the honey, low-sodium soy sauce, apple cider vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes.
  3. Pour the glaze mixture evenly over the chicken, ensuring all pieces are well coated.
  4. Cover and cook on Low for 6–7 hours or High for 3–4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken from the pot and set aside on a platter.
  6. Whisk the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the cooking liquid in the pot (or a saucepan) and simmer for 3–5 minutes until the sauce thickens into a sticky glaze.
  7. Return the chicken to the pot to coat with the thickened glaze or pour the sauce over the plated chicken.