Ingredients

• 2 lbs boneless, skinless chicken thighs or breasts (or bone in, skin on if planning to broil)
• ½ cup reduced sodium soy sauce
• ½ cup honey
• ¼ cup ketchup
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar (optional)
• 1 teaspoon grated fresh ginger (optional)
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons cornstarch, plus 2 tablespoons cold water (for thickening)
• Sliced green onions and sesame seeds, for garnish (optional)

Instructions

1. Whisk together soy sauce, honey, ketchup, garlic, rice vinegar, and ginger in a bowl until smooth.
2. Place chicken in the slow cooker in an even layer. Pour sauce evenly over the top.
3. Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken reaches 165°F and is tender.
4. About 15–30 minutes before serving, remove chicken to a plate. Whisk cornstarch and cold water into a slurry, stir into the sauce, and cook on high until thickened.
5. If using skin on chicken, broil on a baking sheet, skin side up, for 3–4 minutes until crisped.
6. Return chicken to the thickened sauce, toss to coat, and garnish with green onions and sesame seeds. Serve hot.

Notes

• Skin on chicken needs a finishing broil to crisp  the slow cooker alone won't do it.
• Don't skip the cornstarch slurry if you want a glossy, clinging sauce rather than a thin one.
• Use reduced sodium soy sauce, since the sauce concentrates as it cooks down.

Storage

Nutrition Estimate (per serving, approximate)