2 pounds boneless skinless chicken thighs
1 medium onion, thinly sliced
4 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1 cup chicken broth
1/4 cup soy sauce
1/4 cup honey
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice
Optional: Minced fresh cilantro and sesame seeds
Place chicken in a 3- or 4-qt. slow cooker. Top with onion, garlic and ginger. Combine broth, soy sauce, honey, pepper flakes and pepper; pour over chicken. Cook, covered, on low until chicken is no longer pink, 3-1/2-4 hours. Remove chicken.
In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15 to 30 minutes. When chicken is cool enough to handle, shred chicken with 2 forks; return to slow cooker.
Serve with rice. If desired, garnish with cilantro and sesame seeds.
Total Time
Prep: 20 min. Cook: 3-3/4 hours
Makes 8 servings