Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup honey
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 4 cloves fresh garlic, minced
  • 1 tbsp olive oil
  • 1/2 tsp ground ginger
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. In a medium bowl, whisk together the honey, soy sauce, ketchup, minced garlic, olive oil, and ground ginger until fully incorporated.
  2. Place the chicken thighs in the bottom of the slow cooker in a single layer and pour the sauce over the top, ensuring every piece of meat is coated.
  3. Cover and cook on Low for 6 hours or High for 3 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken from the pot and set aside on a platter.
  5. Pour the remaining cooking liquid into a small saucepan over medium-high heat.
  6. Whisk in the cornstarch slurry (cornstarch mixed with cold water) and simmer for 3-5 minutes until the sauce reduces into a thick, glossy glaze.
  7. Pour the thickened glaze back over the chicken before serving.