Honey Garlic Slow Cooker Chicken Thighs

 Ingredients

2 pounds Chicken thighs 

⅓ cup Low-sodium soy sauce ( I didn't have low sodium and used dark soy sauce)

⅓ cup Honey

⅓ cup Ketchup

6 cloves Garlic minced

½ teaspoon Apple cider vinegar

1 teaspoon Fresh ginger grated

1 pinch Crushed red pepper flakes ( didn't use)

2 tablespoons Cornstarch

Directions:

Whisk together soy sauce, honey, ketchup, garlic, vinegar, ginger, and optional red pepper flakes in a bowl.

Place chicken thighs evenly in the crockpot and pour sauce over them.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is fork-tender.

Remove chicken and set aside. Pour the liquid from the slow cooker into a small pot.

Mix cornstarch with 2 tablespoons cold water to make a slurry.

Heat the sauce on medium and whisk in the slurry until thickened, about 2-3 minutes.

Return the sauce to the chicken or pour it over before serving.

Top chicken with scallions and sesame seeds. Serve with rice if desired.

Winn Dixie had thighs on sale. Gabe went shopping and bought a very large package of thighs. He was so excited when he got home, said look how cheap these were- LOL!