Slow cooker honey ginger chicken
Ingredients
- 1.5-1.75 lb boneless skinless chicken thighs
- 1/2 cup honey
- 1/2 cup reduced sodium soy sauce (1/3 cup if using regular soy sauce)
- 1 tbsp rice vinegar
- 1 tbsp siracha
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 4 cloves garlic, minced or grated
- 1 1/2 tbsp tapioca flour + 1/4 cup water optional
- green onion and sesame seeds to garnish
- steamed white rice and roasted broccoli to serve
Instructions
- In a small bowl, whisk together honey, soy sauce, rice vinegar, sriracha, sesame oil, ginger and garlic.
- Place the chicken in the slow cooker and pour the sauce on top. Cover and cook on high for 3-4 hours or low for 7-8 hours (I think it turns out better on high heat). I recommend flipping the chicken halfway through, but if you can't, don't sweat it.
- Remove the chicken from the slow cooker to shred.
- While the chicken is removed, whisk together the tapioca flour and water until fully combined and add to the sauce in the slow cooker. Whisk until fully combined.
- Add the chicken back in and cook on high for an additional 20 minutes or until the sauce is thickened.
Notes
If you are not using tapioca flour to thicken the sauce, just shred the chicken in the slow cooker and serve as is.