Ingredients:

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

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, grated ginger, sesame oil, and red pepper flakes until smooth.
  3. Pour the sauce evenly over the chicken.
  4. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken from the pot and set it on a plate.
  6. Pour the cooking liquid into a saucepan over medium heat.
  7. Whisk together the cornstarch and cold water to create a slurry, then stir it into the simmering sauce.
  8. Boil for 2-3 minutes until the sauce becomes glossy and thick.
  9. Pour the glaze back over the chicken and garnish with sliced green onions and toasted sesame seeds.