Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium recommended)
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons (30ml) rice vinegar
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Sesame seeds (optional)
  • Chopped green onions (optional)

Instructions:

  1. In a small bowl, whisk together the honey, soy sauce, ketchup, rice vinegar, olive oil, garlic, ginger, and red pepper flakes (if using).
  2. Place the chicken thighs in the slow cooker and pour the honey garlic sauce over them, ensuring they are well coated. This easy chicken thighs crockpot recipe is a winner!
  3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork. Internal temperature should reach 165°F (74°C).
  4. If desired, remove the chicken from the slow cooker and set aside. Stir the cornstarch slurry into the sauce in the slow cooker. Cook on high for 10-15 minutes, or until the sauce has thickened to your liking, stirring occasionally.
  5. Shred the chicken with two forks. Return the shredded chicken to the slow cooker and toss with the thickened sauce.
  6. Garnish with sesame seeds and chopped green onions, if desired. Serve hot.