Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ½ cup honey
  • ½ cup low-sodium soy sauce
  • ¼ cup ketchup
  • 5 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Season the chicken thighs lightly with salt and pepper, then place them in a single layer at the bottom of the slow cooker.
  2. In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, grated ginger, rice vinegar, and sesame oil until smooth. Pour the mixture evenly over the chicken.
  3. Cover and cook on Low for 6 hours or High for 4 hours until the chicken is tender.
  4. Remove the chicken from the pot and set aside on a plate.
  5. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the slurry into the bubbling sauce in the slow cooker.
  6. Turn the heat to High for 15–20 minutes until the sauce reduces into a thick, glossy glaze. Return the chicken to the pot and toss to coat.