Mix the sauce: In a bowl, whisk together honey, soy sauce, ketchup, minced garlic, vinegar, sesame oil, black pepper, and red pepper flakes if using.
The sauce should taste sweet, savory, and slightly tangy.
½ cup honey, ⅓ cup low-sodium soy sauce, ¼ cup ketchup, 4 cloves garlic, minced, 1 tbsp rice vinegar, 1 tsp sesame oil, ½ tsp ground black pepper, ½ tsp red pepper flakes
Prep the chicken: Trim excess fat from the chicken thighs. Pat dry with paper towels so the sauce clings better.
2 pounds boneless, skinless chicken thighs
Load the crockpot: Place the chicken in the slow cooker. Pour the sauce over the top, making sure every piece is coated.
Set and cook: Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the chicken is tender and easily pulls apart but not overcooked.
Thicken the sauce: Transfer the cooked chicken to a plate.
In a small bowl, mix cornstarch with water. Stir the slurry into the sauce in the slow cooker, cover, and cook on High for 10–15 minutes until slightly thickened.
2 tsp cornstarch (and some water to make a slurry)
Finish and serve: Return the chicken to the pot and toss in the sauce. Garnish with sesame seeds and green onions.
Serve over rice, noodles, or veggies.
Sesame seeds and sliced green onions (for garnish), Cooked rice, noodles, or steamed vegetables (for serving)
