- 6 boneless skinless chicken thighs
- 1 tablespoon olive oil
- salt and pepper to taste
- 2 teaspoons minced garlic
- 1/2 cup ketchup
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 1 teaspoon toasted sesame oil
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds and chopped cilantro for garnish
- 2 tablespoons green onions sliced
Heat the oil in a pan over high heat. Season the chicken thighs generously with salt and pepper on both sides.
Cook the chicken for 4-5 minutes on each side until deep golden brown.
Add the chicken to the slow cooker.
NOTE: you can skip the browning process if you prefer and simply season the thighs with salt and pepper then add them to the slow cooker.
In a small bowl, whisk together the garlic, ketchup, soy sauce, honey and sesame oil. Pour the sauce over the chicken thighs.
Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
In a small bowl, mix the cornstarch with 1/4 cup cold water. Add the cornstarch mixture to the slow cooker.
Cook for 1 more hour or until sauce has just thickened. Sprinkle with sesame seeds and green onions, then serve.
Calories: 279kcal | Carbohydrates: 20g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 708mg | Potassium: 518mg | Sugar: 16g | Vitamin A: 105IU | Vitamin C: 0.8mg | Calcium: 14mg | Iron: 1mg