Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp sesame oil
  • 1 tsp sriracha
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 stalks green onions, sliced
  • 1 tbsp sesame seeds

Instructions:

  1. Place the chicken thighs in the bottom of the slow cooker in a single layer.
  2. In a medium bowl, whisk together the honey, soy sauce, water, minced garlic, ginger, sesame oil, and sriracha. Pour the mixture over the chicken, ensuring every piece is fully coated.
  3. Cover with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  4. Whisk the cornstarch and cold water in a small bowl until smooth to create a slurry.
  5. Stir the slurry into the slow cooker. Ensure the heat is set to HIGH and cook for an additional 15–30 minutes until the sauce transforms into a thick, glossy glaze.
  6. Garnish with sliced green onions and sesame seeds before serving.