Ingredients
Scale
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ⅓ cup ketchup
- 5 cloves garlic (minced)
- 1 tsp grated fresh ginger (optional)
- 1-2 tsp rice vinegar (OR apple cider vinegar)
- 1.5 – 2 lbs boneless, skinless chicken thighs
- 2 tbsp cornstarch (for the slurry)
- 2 tbsp cold water (for the slurry)
- toasted sesame seeds, sliced green onions, cooked rice (optional for serving)
Instructions
- Prepare your ingredients and spray a 6-quart slow cooker with cooking spray.
- In the slow cooker, mix together soy sauce, honey, ketchup, garlic, ginger, and vinegar until smooth.
- Pat the chicken thighs dry and place them in the sauce, ensuring they are fully coated.
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until the chicken reaches 165°F.
- Remove the chicken and cover it with foil. In a small bowl, combine cornstarch and cold water to make a slurry, then stir it into the slow cooker liquid. Cook on HIGH, uncovered, for 5-15 minutes until the sauce thickens.
- Shred the chicken into chunky pieces and return it to the sauce to heat through for 5 minutes.
- Serve over rice, garnished with sesame seeds and green onions.
Notes
For the best flavor, use low-sodium soy sauce to control the salt level.
Ginger adds a delicious depth; don’t skip it if you can help it!
Serve immediately over rice for a complete meal or store leftovers in an airtight container.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 18g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.