Description
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2 pounds (900 g) bone-in, skinless chicken thighs
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1/2 cup (120 ml) honey
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1/3 cup (80 ml) low-sodium soy sauce
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4 cloves garlic, minced
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1/4 cup (60 ml) ketchup
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2 tablespoons rice vinegar
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1 tablespoon cornstarch
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2 tablespoons water
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1 teaspoon sesame oil
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1/2 teaspoon ground black pepper
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1/2 teaspoon onion powder
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1/2 teaspoon paprika
Ingredients
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Place chicken thighs in the crockpot.
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Whisk honey, soy sauce, garlic, ketchup, rice vinegar, sesame oil, black pepper, onion powder, and paprika in a bowl.
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Pour sauce over chicken.
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Cover and cook on low for 5–6 hours or high for 3–4 hours.
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Remove chicken and set aside.
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Mix cornstarch and water, stir into sauce, and cook on high until thickened.
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Return chicken to the crockpot and coat with sauce before serving.
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Instructions
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Boneless chicken thighs can be used with reduced cooking time.
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Sauce thickness can be adjusted by increasing or decreasing cornstarch.
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Store leftovers in the refrigerator for up to four days.
Notes
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Boneless chicken thighs can be used with reduced cooking time.
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Sauce thickness can be adjusted by increasing or decreasing cornstarch.
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Store leftovers in the refrigerator for up to four days.
- Prep Time: 10 minutes
- Cook Time: 5–6 hours