Ingredients:
- 2 lbs boneless skinless chicken thighs, trimmed of excess fat
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/2 cup honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup ketchup
- 2 tbsp rice vinegar
- 5 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes
- 2 tbsp cornstarch
- 3 tbsp cold water
Instructions:
- Whisk the sauce. Combine the honey, low sodium soy sauce, ketchup, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a bowl. Note: This ensures the flavors are evenly distributed before they touch the meat.
- Season the protein. Sprinkle the kosher salt and black pepper over both sides of the chicken thighs.
- Arrange the pot. Place the seasoned chicken in a single, even layer at the bottom of your 6 quart slow cooker.
- Add the liquid. Pour the honey garlic mixture directly over the chicken. until every piece is thoroughly coated.
- Set and forget. Cover the pot and cook on Low for 6 hours (or on High for 3 hours). until the chicken is tender and easily pierced with a fork.
- Extract the chicken. Carefully lift the thighs out of the liquid and set them on a plate. Note: This prevents the chicken from overcooking while you thicken the sauce.
- Prepare the slurry. In a small separate bowl, whisk together the cornstarch and cold water until smooth.
- Thicken the glaze. Stir the slurry into the slow cooker liquid. Turn the setting to High and cook for 10-15 minutes until the sauce thickens into a glossy glaze.
- Finish the dish. Return the chicken to the pot and toss gently to coat.
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