Ingredients
-
2½–3 lb (1.1–1.4 kg) boneless, skinless chicken thighs
-
½ cup ketchup
-
⅓ cup soy sauce
-
⅓ cup honey
-
4–5 garlic cloves, minced
-
1 tsp dried Italian seasoning
-
½ tsp black pepper
-
1 tbsp cornstarch
-
2 tbsp cold water
-
Sesame seeds or chopped parsley for garnish (optional)
Instructions
1. Prepare the sauce: In a bowl, whisk together ketchup, soy sauce, honey, minced garlic, Italian seasoning, and black pepper until well combined.
2. Add the chicken: Place the chicken thighs in the slow cooker in a single layer as much as possible. Pour the sauce evenly over the chicken.
3. Slow cook: Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
4. Thicken the sauce: Carefully remove the cooked chicken and set it aside. Mix cornstarch with cold water to make a smooth slurry. Stir it into the sauce in the slow cooker.
5. Finish the sauce: Cover and cook on HIGH for another 10–15 minutes, stirring occasionally, until the sauce thickens. Alternatively, transfer the sauce to a saucepan and simmer until glossy and thick.
6. Coat the chicken: Return the chicken to the slow cooker and turn each piece to coat it thoroughly in the sticky honey garlic sauce.
7. Serve: Garnish with sesame seeds or chopped parsley if desired. Serve hot with rice, mashed potatoes, or steamed vegetables.
Tips for the Best Results
-
For extra flavor: Spoon the sauce over the chicken halfway through cooking if convenient.
-
For a thicker glaze: Simmer the sauce for a few extra minutes.
-
For a richer finish: Broil the cooked chicken for 2–3 minutes after coating it in sauce, watching carefully to prevent burning.
-
For chicken breasts: Use the same sauce, but check the internal temperature early to avoid drying them out.