Ingredients:

  • 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 1 tbsp sriracha
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Place the chicken thighs in a single layer at the bottom of the slow cooker.
  2. In a small bowl, whisk together the soy sauce, honey, ketchup, sriracha, garlic, ginger, and pepper.
  3. Pour the mixture evenly over the chicken, ensuring every piece is submerged in the liquid.
  4. Cover and cook on LOW for 6 hours until the chicken is tender enough to pull apart with a fork.
  5. Carefully remove the chicken thighs and set them on a plate.
  6. Whisk the cornstarch and cold water into a smooth slurry, then stir it into the remaining sauce in the slow cooker or a saucepan.
  7. Simmer for 5–8 minutes until the sauce reaches a thick, syrupy consistency that coats the back of a spoon.
  8. Pour the thickened glaze back over the chicken and toss to coat.