1½ pounds boneless, skinless chicken thighs
½ cup soy sauce
½ cup honey
¼ cup hoisin sauce
3 tablespoons minced garlic
1½ tablespoons garlic chili sauce (sriracha)
2 tablespoons cold water
1 tablespoon cornstarch
Chopped green onions, for garnish (optional)
Sesame seeds, for garnish (optional)
Crushed red pepper flakes, for garnish (optional)
Grease the bottom of the slow cooker with vegetable oil or nonstick cooking spray.
Place the chicken in the bottom of the slow cooker in a single, even layer.
In a medium bowl, whisk together the soy sauce, honey, hoisin sauce, garlic and sriracha until well-blended. Pour this marinade mixture over the chicken in the slow cooker.
Cover the slow cooker, and allow to cook on high power for about 4 hours. Avoid removing the lid while cooking.
After 4 hours, remove the lid, and carefully remove the chicken from the slow cooker into a large bowl. Using a knife or two forks, shred the chicken to your liking. Cover the bowl with aluminum foil, and set aside.
Transfer the sauce from the slow cooker into a medium saucepan. Bring this sauce up to a boil over medium-high heat.
In the meantime, in a small bowl combine together the cornstarch and water, until a slurry is made.
When the sauce starts to boil, add the slurry to the saucepan, and stir until the sauce thickens. Add the shredded chicken into the saucepan, and toss until the chicken is fully coated in sauce and brought back up to temperature.
Serve directly from the pan onto individual plates. Garnish with chopped green onions, sesame seeds or red pepper flakes (optional). Serve hot alongside fresh steamed rice or vegetables.
Pro-tip: If you like your chicken not as saucy, simply serve yourself your portion of shredded chicken, and pour the sauce onto it using a spoon or ladle.
Pro-tip: Add more or less sriracha, as desired, for a change in spiciness level.
