Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup honey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional)
- Sesame seeds and sliced green onions for garnish
Instructions
- Pat chicken dry and place in slow cooker.
- In a bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Pour over chicken.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–2.5 hours, until chicken reaches 165°F and shreds easily.
- Transfer chicken to a baking sheet. Broil on HIGH for 2–3 minutes, turning once, until edges are caramelized.
- Serve topped with sesame seeds and green onions.
Notes
- For thicker sauce: Mix 1 tsp cornstarch with 2 tbsp cold water, stir in during last 30 minutes of cooking.
- Serve over steamed rice, cauliflower rice, or roasted veggies for a complete meal.
- You can use chicken breasts, but thighs stay juicier in the slow cooker.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Method: Slow Cooking
- Cuisine: Asian-American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 thigh (approx 125g)
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 55mg
