Slow Cooker Honey Sesame Chicken

3 lbs boneless skinless chicken thighs
salt and pepper
3/4 cup honey
1/2 cup soy sauce
1/2 cup onion
1/4 cup ketchup
plus 2 tablespoons
1 tbsp canola oil
1 tbsp toasted sesame oil
1 tbsp fresh ginger
minced or grated
4 cloves garlic
peeled and minced
3/4 tsp crushed red pepper flakes
4 tsp cornstarch
1/4 cup water
hot cooked rice
sesame seeds
thinly sliced
  • slow cooker
  • whisk
  • mixing bowl
  • tongs or slotted spoon
This recipe was another one of Genevieve's favorites. While it cooks for over 4 hours, most of the cooking is hands-off with a slow cooker, so kick this off in the morning or the afternoon and you'll have a delicious meal by the time dinner rolls around.
Very lightly season the chicken thighs with salt and pepper and place them in the slow cooker.
Whisk the honey, soy sauce, onion, ketchup, canola and sesame oils, ginger, garlic and pepper flakes together in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.
Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the pan juices in the slow cooker.
Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the pan juices in the slow cooker. Re-cover the slow cooker and turn the heat to high. Let it cook and thicken for 15 minutes.
Carefully transfer the chicken back into the slow cooker. Serve the pieces of chicken over the hot cooked rice, spoon the sauce over the chicken and garnish with sesame seeds and scallions.