Ingredients
2 pounds boneless, skinless chicken thighs (about 8 thighs) 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 teaspoon smoked paprika 1/2 cup honey 1/3 cup low-sodium soy sauce 1/4 cup ketchup 6 garlic cloves, minced 1 tablespoon rice vinegar 1 teaspoon toasted sesame oil 1/4 teaspoon crushed red pepper flakes (optional) 2 tablespoons cornstarch 3 tablespoons cold water 1 tablespoon toasted sesame seeds, for garnish 3 green onions, thinly sliced, for garnish Cooked jasmine rice or noodles, for serving
Instructions
Pat the thighs dry and season both sides with salt, pepper, and smoked paprika. Arrange in a single layer in a 6-quart slow cooker. Whisk the honey, soy sauce, ketchup, garlic, rice vinegar, sesame oil, and red pepper flakes until the honey dissolves. Pour the sauce over the chicken and turn each piece to coat fully. Cover and cook on LOW 4 to 5 hours or on HIGH 2 1/2 to 3 hours, until the chicken reaches 165F and shreds easily. Transfer the chicken to a plate and tent with foil. Skim excess fat from the liquid. Whisk cornstarch with cold water, stir into the liquid, and cook on HIGH 15 to 20 minutes until glossy and thick. Optional: broil the sauced chicken 2 to 3 minutes until the edges char and caramelize. Return the chicken to the sauce and toss until glazed. Garnish with sesame seeds and green onions. Serve hot over jasmine rice or noodles with extra sauce.
Notes
Never lift the lid during cooking; each peek adds 15 to 20 minutes. Thicken the sauce only at the end, since cornstarch breaks down over long cooking. Thaw chicken fully before slow cooking; never start from frozen. Leftovers keep 4 days refrigerated or 3 months frozen; reheat gently with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 4 hours (LOW) or 2 1/2 hours (HIGH)
- Category: Dinner
- Cuisine: American