Ingredients:
- 2 pounds boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Chopped green onions (for garnish)
Directions:
- In a mixing bowl, whisk together soy sauce, honey, brown sugar, minced garlic, ginger, sesame oil, black pepper, and red pepper flakes (if using).
- Place the chicken thighs in the crock pot and pour the sauce mixture over them, ensuring they are well coated.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- For a thicker sauce, mix cornstarch with water in a small bowl to create a slurry. About 30 minutes before serving, stir the slurry into the sauce in the crock pot and cover to cook until thickened.
- Once done, remove the chicken from the crock pot and shred it with two forks, then return it to the sauce and stir to combine.
- Serve hot, garnished with chopped green onions over rice or noodles.
Prep Time: 15 minutes | Cooking Time: 6 hours | Total Time: 6 hours 15 minutes | Kcal: 320 kcal per serving | Servings: 6 servings
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