β’ Cooked rice (for serving)
For the Sauce:
β’ 1/3 cup low-sodium soy sauce
β’ 1/3 cup honey
β’ 1/3 cup ketchup
β’ 6 cloves garlic, minced
β’ 1/2 teaspoon apple cider vinegar
β’ 1 teaspoon freshly grated ginger
β’ A pinch of crushed red pepper flakes (optional)
β’ 2 tablespoons cornstarch
Instructions
1. Prepare the Sauce: In a medium bowl, combine the soy sauce, honey, ketchup, minced garlic, apple cider vinegar, grated ginger, and crushed red pepper flakes (if using). Whisk until well blended.
2. Cook the Chicken: Place the chicken thighs in the slow cooker and pour the sauce mixture over them, ensuring they are thoroughly coated. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
3. Thicken the Sauce: Once the chicken is done, remove it from the slow cooker. Transfer the sauce to a small saucepan. In a separate bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the sauce and bring to a simmer over medium heat, stirring until thickened (about 3-4 minutes).
4. Combine and Serve: Shred or chop the cooked chicken and return it to the slow cooker. Pour the thickened sauce over the chicken and toss to coat.
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