Ingredients

The following ingredients have 7 Servings
  • 6-8 boneless skinless chicken thighs
  • 2/3 cup honey
  • 2/3 cup soy sauce ((reduced sodium))
  • 1/4 cup orange marmalade ((optional))
  • 1/4 cup hoisin sauce
  • 1 tsp sriracha sauce
  • 2 tsp toasted sesame oil
  • 4 cloves garlic (minced)
  • 1/2 Tbsp fresh ginger (grated)
  • 1/2 medium yellow onion (diced)
  • 1/2 tsp red pepper flakes
  • 1 Tbsp cornstarch + 2 Tbsp water
  • Sliced scallions (for garnish)
  • Sesame seeds (for garnish)
  • Fresh cilantro (for garnish)

Instruction

  • Place the chicken thighs in the bottom of your slow cooker.
  • In a separate bowl, whisk together the honey, soy sauce, orange marmalade, hoisin sauce, garlic, ginger, sriracha, onion, sesame oil and red pepper flakes.
  • Pour sauce over chicken breasts, and turn them so they're coated in the sauce.
  • Cover and cook on LOW for 4-6 hours until the chicken is cooked through.
  • Remove chicken, keeping liquids in the slow cooker, and place chicken in a bowl. Shred chicken using two forks, hand mixer, or whichever method you prefer.
  • In a small bowl, whisk together the cornstarch with water. This is called a slurry, and it will thicken the sauce.
  • Transfer the liquids from the slow cooker to a small saucepan over medium high heat and whisk in the cornstarch mixture. Bring sauce to a boil, then simmer until it reduces and thickens slightly. This took me about 3-4 minutes.
  • Alternatively, you can add the cornstarch mixture directly to the liquids IN the slow cooker. Whisk and turn slow cooker on HIGH. Whisk occasionally until sauce thickens.
  • Pour half the sauce over shredded chicken and toss to combine. Top chicken with scallions and sesame seeds.
  • Reserve the second half of the sauce for drizzling over the chicken as desired.