Ingredients:

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

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, grated ginger, apple cider vinegar, and black pepper until the honey is fully incorporated.
  3. Pour the glaze mixture evenly over the chicken, ensuring every piece is coated.
  4. Cover with the lid and cook on Low for 6-8 hours or High for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  5. Remove the chicken and set it on a platter.
  6. Whisk the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker liquid and turn the heat to High for 15 minutes until the sauce thickens into a glossy glaze.
  7. Pour the sauce over the chicken and garnish with sesame seeds and sliced green onions.