Ingredients:

  • 2.5 lbs (approx. 1.1 kg) boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup (120ml) honey
  • 1/2 cup (120ml) soy sauce (low sodium recommended)
  • 1/4 cup (60ml) ketchup
  • 1/4 cup (60ml) rice wine vinegar (or apple cider vinegar)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons cornstarch (cornflour)
  • 1/4 cup (60ml) cold water
  • Sesame seeds (optional garnish)
  • Chopped green onions (scallions) (optional garnish)

Instructions:

  1. Trim excess fat from chicken thighs.
  2. In a small bowl, whisk together honey, soy sauce, ketchup, rice wine vinegar, garlic, ginger, and red pepper flakes (if using).
  3. Place chicken thighs in the slow cooker. Pour the honey garlic sauce over the chicken, ensuring all pieces are coated.
  4. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is very tender and easily shreds with a fork.
  5. In a small bowl, whisk together cornstarch and cold water to make a slurry. Pour the slurry into the slow cooker. Stir well to combine. Cook on high for another 15-30 minutes, or until the sauce has thickened to your desired consistency.
  6. Using two forks, shred the chicken directly in the slow cooker.
  7. Garnish with sesame seeds and green onions (if using). Serve hot over rice or noodles. Enjoy your Slow Cooker Honey Garlic Chicken!