Ingredients:
- lbs Boneless, Skinless Chicken Thighs
- /2 cup Soy Sauce (low sodium preferred)
- /2 cup Honey
- tablespoons Apple Cider Vinegar
- cloves Garlic, freshly minced
- teaspoon Fresh Ginger, grated
- teaspoon Smoked Paprika
- /2 teaspoon Black Pepper, freshly ground
- tablespoons Cornstarch
- /4 cup Cold Water
- teaspoon Sesame Seeds, toasted (optional garnish)
- tablespoons Fresh Green Onions, sliced (optional garnish)
Instructions:
- Prepare the Sauce Base: In a bowl, whisk together the soy sauce, honey, apple cider vinegar, minced garlic, grated ginger, smoked paprika, and black pepper until fully combined.
- Load the Crock Pot: Place the trimmed chicken thighs in a single layer on the bottom of the slow cooker insert. Pour the entire sauce mixture evenly over the chicken.
- Slow Cook: Cover the cooker. Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours, until the chicken is fork-tender and easily shreds.
- Shred or Keep Whole: Carefully remove the chicken thighs and place them on a cutting board. If you prefer shredded chicken, use two forks to pull the meat apart. If you prefer them whole, leave them as they are.
- Prepare the Slurry: While the chicken rests, pour the remaining liquid from the slow cooker into a small, heat-proof saucepan. In a separate small bowl, whisk the cornstarch and cold water together until smooth to create the slurry.
- Thicken the Sauce: Bring the liquid in the saucepan to a simmer over medium heat. Slowly whisk in the cornstarch slurry. Continue to simmer and whisk for 1 to 2 minutes until the sauce thickens significantly and becomes glossy.
- Combine and Serve: Return the chicken (whole or shredded) to the slow cooker pot or a serving dish. Pour the thickened honey garlic glaze over the chicken, tossing gently to coat everything beautifully.
- Garnish and Plate: Serve immediately, topped with toasted sesame seeds and sliced green onions, preferably over rice.