Ingredients:

  • 2 lbs boneless skinless chicken thighs, trimmed
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.5 cup low-sodium soy sauce
  • 0.25 cup honey
  • 0.25 cup rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 0.5 tsp red pepper flakes
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Trim any excess large flaps of fat from the 2 lbs of chicken thighs. Note: A little fat is good for flavor, but too much makes the sauce greasy.
  2. Sprinkle the 0.5 tsp kosher salt and 0.25 tsp black pepper over both sides of the meat.
  3. In a medium bowl, combine the 0.5 cup soy sauce, 0.25 cup honey, 0.25 cup rice vinegar, 1 tbsp sesame oil, 3 cloves minced garlic, 1 tbsp grated ginger, and 0.5 tsp red pepper flakes.
  4. Place the chicken in the bottom of the slow cooker in an even layer.
  5. Dump the sauce mixture over the chicken until every piece is submerged or well coated.
  6. Cover and cook on LOW for 4 hours. Cook until the chicken is tender and opaque throughout.
  7. About 20 minutes before serving, whisk the 2 tbsp cornstarch with 3 tbsp cold water in a small cup.
  8. Remove the chicken to a plate. Stir the slurry into the hot liquid in the pot.
  9. Turn the slow cooker to HIGH and cook for 10-15 minutes until the sauce is bubbling and noticeably thickened.
  10. Return the chicken to the pot and toss it until the sauce clings to the meat in a glossy coat.