Description
A sweet and savory chicken dish slow-cooked to perfection, ideal for cozy autumn dinners.
Ingredients
- 2.5–3 lb boneless, skinless chicken thighs
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce (or tamari)
- 1/4 cup chicken broth
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch + 2 tablespoons cold water (slurry)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- Optional: sliced green onions and sesame seeds for garnish
Instructions
- In a medium bowl, whisk together honey, soy sauce, chicken broth, minced garlic, tomato paste, rice vinegar, sesame oil, and black pepper.
- Place chicken thighs in an even layer in the slow cooker. Pour the sauce over the chicken, making sure pieces are coated.
- Cover and cook on LOW for 240-300 minutes or HIGH for 120-180 minutes until chicken reaches an internal temperature of 165°F.
- Remove chicken to a serving dish and set aside. Stir the cornstarch slurry into the sauce in the crockpot, then cook on HIGH uncovered for 10-15 minutes until glossy and thick.
- Return the chicken to the crockpot briefly to coat in the glaze, then plate and garnish with green onions and sesame seeds.
Notes
Use chicken thighs for a tender result and broil for added texture if desired. Adjust sweetness with vinegar as needed.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American