Ingredients
- 2 lbs boneless skinless chicken thighs
For the Sauce:
- ½ cup soy sauce
- ⅓ cup honey
- ¼ cup ketchup - or tomato sauce
- 4 cloves garlic - minced
- 2 tsp fresh ginger - grated
- ¼ tsp crushed red pepper flakes
- 2 Tbsp cornstarch - plus 2 Tbsp cold water
Instructions
- In a medium bowl, combine the ½ cup soy sauce, ⅓ cup honey, ¼ cup ketchup, 4 minced garlic cloves, 2 tsp grated ginger, and ¼ tsp crushed red pepper flakes. Whisk it all together until it’s well mixed.
- Place the 2 lbs of boneless skinless chicken thighs in your crockpot in a single layer. Now, pour that sauce over the chicken thighs in the crockpot. Make sure they’re all nicely coated!
- Cover the crockpot with the lid and set it to cook on high for about 3 ½ hours or on low for about 6-7 hours.
- About 15 minutes before you’re ready to eat, remove the chicken from the pot and add to a large bowl.
- Mix the 2 Tbsp of cornstarch with 2 Tbsp of cold water in a small bowl until there are no more lumps. Pour this mixture into the crockpot and stir it into the sauce. Cover and let it cook for another 15 minutes to thicken the sauce.
- While the sauce thickens, shred the Chicken. Use an electric mixer to shred it up quick and fast. Or take two forks and shred the chicken that way.
- Once the sauce has thickened, add the shredded chicken back to the crockpot and cook another 5 minutes to heat through. Now it’s ready to serve!
Nutrition Info
Calories: 273kcal | Carbohydrates: 23g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1308mg | Potassium: 462mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg
The nutritional information provided is an estimate and is per serving.
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