Description
The sauce is so good, you’ll want to spoon it over a side of rice!
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1 ½ lb)
- ¼ cup low-sodium soy sauce
- â…“ cup honey
- 2 tbsp tomato paste
- 1 tbsp sriracha (or to taste)
- 1 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tsp sesame seed oil
- 4 tbsp water, divided
- 1 ½ tbsp cornstarch
- 2 green onions, sliced for garnish
- 2 tsp sesame seeds for garnish
Instructions
- Prepare Sauce: Make the sauce by combining the soy sauce, honey, tomato paste, sriracha, sesame seed oil, minced garlic, rice vinegar, and 2 tbsp of water in a small bowl.
- Slow Cook: Place the chicken thighs in the pot of your slow cooker and pour the sauce over them.
- Cook: Cook on low for 4 hours or high for 2-3 hours.
- Shred: Once cooked, grab two forks and shred the chicken thighs.
- Thicken: Make a slurry by combining the remaining 2 tbsp of water with the cornstarch. Add this to the slow cooker and cook for an additional 5-10 minutes or until the sauce thickens. Serve over freshly cooked rice, quinoa, or mashed potatoes with sesame seeds and sliced green onions on top.
Notes
You can use any cut of chicken you prefer; bone-in chicken is also great, but remember to add 30 minutes to the cooking time. For boneless chicken breasts, the cooking time remains the same.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335 kcal
- Sugar: 25 g
- Sodium: 844 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 135 mg