Ingredients
Scale
- 6 boneless, skinless chicken thighs
- 1/4 cup soy sauce (or tamari for GF)
- 1/3 cup honey
- 4 garlic cloves, minced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes (optional)
- Sesame seeds and sliced green onions for garnish
- Cooked jasmine rice and steamed broccoli, for serving
Instructions
- Pat chicken thighs dry and place in the slow cooker.
- In a bowl, whisk together soy sauce, honey, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes.
- Pour sauce over chicken, ensuring pieces are coated.
- Cover and cook on LOW for 3.5–4 hours or HIGH for 2–2.5 hours, until chicken reaches 165°F.
- Transfer chicken to a plate; shred or slice.
- Optional: Pour remaining sauce into a saucepan and simmer 3–5 mins to thicken slightly.
- Serve chicken over rice with broccoli and garnished with sesame seeds and green onions.
Notes
- For Gluten-Free: Use tamari instead of soy sauce.
- Sauce can be thickened with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) if desired.
- Reheats well—great for meal prep!
- For extra caramelization, broil chicken 2–3 mins after glazing.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Method: Slow Cooker
- Cuisine: Asian-inspired American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1.5 thighs + 1/2 cup rice
- Calories: 380 Kcal
- Sugar: 22g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
