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Ingredients
Scale
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ⅓ cup ketchup
- 5 cloves garlic (minced)
- 1 tsp grated fresh ginger (optional)
- 1–2 tsp rice vinegar (or apple cider vinegar)
- 1.5 – 2 lbs boneless, skinless chicken thighs
- 2 tbsp cornstarch
- 2 tbsp cold water
- toasted sesame seeds, sliced green onions, cooked rice (optional for serving)
Instructions
- Spray a 6-quart slow cooker with cooking spray and get your ingredients ready.
- In the slow cooker, combine soy sauce, honey, ketchup, garlic, ginger, and vinegar. Whisk until smooth.
- Pat the chicken thighs dry with a paper towel. Place the chicken into the sauce, ensuring each piece is fully coated.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken reaches 165°F. Cooking on Low yields the most tender results.
- Remove chicken to a plate and cover with foil. In a small bowl, whisk cornstarch with cold water. Stir the slurry into the slow cooker liquid, then turn the slow cooker to HIGH and cook uncovered for 5-15 minutes until the sauce thickens.
- Shred the chicken into chunky pieces and return it to the sauce for 5 minutes to heat through.
- Serve over rice, garnished with sesame seeds and sliced green onions.
Notes
For a richer flavor, consider adding grated ginger.
Use low-sodium soy sauce to control the saltiness of the dish.
Allow the sauce to thicken properly for the best texture.
- Prep Time: 10 minutes
- Cook Time: 310 minutes
- Category: Main Dishes
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 18g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 70mg