Ingredients:

  • 2.5 lbs (approx. 1.1 kg) boneless, skinless chicken thighs, trimmed
  • 1/2 tsp (2.5 ml) salt
  • 1/4 tsp (1.25 ml) black pepper
  • 1/2 cup (120 ml) honey
  • 1/4 cup (60 ml) low-sodium soy sauce (or tamari for gluten-free)
  • 2 tbsp (30 ml) ketchup
  • 4 cloves garlic, minced
  • 1 tbsp (15 ml) rice vinegar
  • 1 tsp (5 ml) sesame oil
  • 1/2 tsp (2.5 ml) ginger, grated (or 1/4 tsp ground ginger)
  • 1 tbsp (15 ml) cornstarch (or tapioca starch)
  • 2 tbsp (30 ml) cold water
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. Season chicken thighs with salt and pepper.
  2. In a bowl, whisk together honey, soy sauce, ketchup, garlic, rice vinegar, sesame oil, and ginger.
  3. Arrange chicken thighs in a single layer in the bottom of the crock-pot.
  4. Pour the honey garlic sauce evenly over the chicken.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until chicken is cooked through and easily shreds with a fork. Check for an internal temperature of 165°F (74°C).
  6. In a small bowl, whisk together cornstarch and cold water to form a slurry. Pour the slurry into the crock-pot during the last 30 minutes of cooking. Stir gently to combine and allow the sauce to thicken. This step can be skipped if you prefer a thinner sauce.
  7. Use two forks to shred the chicken directly in the crock-pot.
  8. Garnish with sesame seeds and chopped green onions, if desired. Serve hot.