- 6-8 boneless/skinless chicken thighs
- 1/2 c low-sodium soy sauce (if you do not have low-sodium, consider using less of the regular soy sauce)
- 1/2 c ketchup
- 1/3 c honey
- 2-3 cloves minced garlic
- ~1 TBSP corn starch
- 1 TBSP toasted sesame seeds
1. In a small bowl, whisk together the soy sauce, ketchup, honey, and garlic.
2. Place the chicken thighs in the slow-cooker; add some freshly cracked black pepper if desired.
3. Pour the sauce over the chicken thighs and cook on low for about 6 hours.
4. Once done, remove the chicken thighs and place on a platter until ready for serving. To thicken the sauce, transfer it to a small saucepan. In a small bowl, place about a 1/3 c of the sauce and add the corn starch, mixing together with a fork or whisk until smooth. Add this to the rest of the sauce mixture, whisking occasionally and heating to a gentle boil (note: I find that doing it this way versus just adding the corn starch to the saucepan avoids clumps).
5. Ladle the sauce over the thighs and sprinkle with the toasted sesame seeds. Serve with steamed rice and vegetables (I used broccoli, carrots, red pepper and onion).