Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 4 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Start by placing the chicken thighs in the bottom of the slow cooker.
- In a separate bowl, mix honey, soy sauce, ketchup, minced garlic, rice vinegar, ground ginger, salt, and pepper.
- Pour the sauce over the chicken, ensuring each piece is coated.
- Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
- Once the chicken is cooked through, remove it from the slow cooker and shred it.
- To thicken the sauce, mix cornstarch and water in a bowl and stir it into the sauce.
- Return the shredded chicken to the slow cooker, toss it in the sauce, and serve hot.
- Prep Time: 15
- Cook Time: 300