Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup honey
- 1/4 cup soy sauce
- 2 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- 4 cups mixed vegetables (carrots, bell peppers, broccoli, etc.)
- 1 medium onion, chopped
- 2 cups chicken broth
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Sesame seeds, for garnish
- Green onions, sliced, for garnish
Instructions
- Trim any excess fat from the chicken thighs and place them in the slow cooker.
- In a medium bowl, whisk together honey, soy sauce, minced ginger, minced garlic, and black pepper until combined.
- Pour the sauce over the chicken in the slow cooker. Add chopped onion and mixed vegetables around the chicken.
- Pour chicken broth over all ingredients.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until chicken is tender and fully cooked.
- For thicker sauce, mix cornstarch and water in a small bowl to create a slurry. About 30 minutes before serving, stir into slow cooker and allow to thicken.
- Carefully remove chicken and vegetables from slow cooker. Serve hot, garnished with sesame seeds and sliced green onions.
Notes
- For a spicy kick, add red pepper flakes or sriracha to the sauce.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320