Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/4 cup low-sodium soy sauce
  • 3 cloves minced garlic
  • 1 tsp freshly grated ginger
  • 1/4 tsp black pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tbsp toasted sesame seeds
  • 2 stalks sliced green onions

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker. Note: Don't overlap them too much so the sauce reaches every inch.
  2. In a small bowl, whisk together the honey, soy sauce, garlic, ginger, and pepper until smooth.
  3. Pour the mixture over the chicken, ensuring every piece is coated.
  4. Set the slow cooker to LOW for 6 hours. Do not open the lid to ensure the collagen breaks down properly.
  5. Remove the chicken to a platter and shred it using a meat shredder or two forks.
  6. Whisk the cornstarch and cold water in a bowl to create a slurry.
  7. Stir the slurry into the slow cooker liquid.
  8. Turn the slow cooker heat to HIGH for 15 minutes until the sauce thickens into a glossy glaze.
  9. Pour the glaze over the shredded meat.
  10. Garnish with toasted sesame seeds and sliced green onions.