Ingredients
- 6 boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 1/3 cup honey
- 1/2 cup low sodium ketchup
- 1/2 cup low sodium soy sauce
- 1/2 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1/2 tablespoon toasted sesame seeds
- Optional: 1 tablespoon cornstarch
- Optional: 1 tablespoon cold water
Instructions
- In a bowl, whisk together honey, ketchup, soy sauce, garlic, oregano, and parsley until well combined.
- Place chicken thighs in a single layer in the slow cooker.
- Pour the sauce over the chicken, ensuring all pieces are coated.
- Cover and cook on low for 4–5 hours or high for 3–4 hours until chicken is tender and cooked through.
- If thickening sauce, mix cornstarch with cold water to form a slurry.
- Stir the slurry into the slow cooker about 30 minutes before the end of cooking.
- Continue cooking until the sauce thickens.
- Transfer chicken to a serving plate and spoon sauce over the top.
- Garnish with toasted sesame seeds and serve warm.
Notes
- Use low sodium soy sauce to control saltiness.
- Chicken thighs stay juicier than breasts during slow cooking.
- Add vegetables like broccoli or carrots in the last hour for a complete meal.
- Adjust honey for more or less sweetness.
- Store leftovers with sauce to keep chicken moist.
- Prep Time: 5 minutes
- Cook Time: 4 to 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 110 mg
