Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup honey
- 1/3 cup low-sodium soy sauce
- 1/4 cup ketchup
- 3 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch (optional)
- 2 tablespoons water (optional)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
Instructions
- Season chicken on both sides with salt and black pepper.
- In a bowl, whisk together honey, soy sauce, ketchup, garlic, ginger, vinegar, and red pepper flakes.
- Place chicken in the slow cooker and pour sauce over the top.
- Cover and cook on low for 4–5 hours or high for 2–3 hours until chicken is tender.
- Optional: Remove chicken and transfer sauce to a saucepan. Stir cornstarch and water together, add to sauce, and simmer 2–3 minutes until thickened.
- Return chicken to sauce or pour sauce over chicken.
- Garnish with sesame seeds and green onions before serving.
Notes
- Chicken thighs stay juicier than breasts.
- Adjust honey to control sweetness.
- Serve over rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired