Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tbsp vegetable oil
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 2 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Place the trimmed chicken thighs in the bottom of the slow cooker.
  2. In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and black pepper, then pour the mixture over the chicken.
  3. Cover and cook on High for 3.5 hours until the internal temperature reaches 165°F (74°C).
  4. Whisk the cornstarch and cold water in a small cup until smooth, then stir this slurry into the slow cooker liquid.
  5. Turn the heat to High and cook for an additional 30 minutes until the sauce becomes a thick, velvety glaze.
  6. Garnish with thinly sliced green onions and toasted sesame seeds before serving.