Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 1 tbsp sriracha
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1 tbsp sliced green onions
  • 1 tsp toasted sesame seeds

Instructions:

  1. Layer the chicken thighs in the bottom of a 6-quart slow cooker.
  2. In a medium bowl, whisk together honey, low-sodium soy sauce, rice vinegar, minced garlic, grated ginger, and sriracha. Pour the mixture over the chicken.
  3. Cover and cook on Low for 4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken temporarily or push to the side. Whisk cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker liquid.
  5. Cover and cook on High for an additional 15 minutes until the sauce has thickened into a glossy glaze. Garnish with green onions and sesame seeds before serving.