Ingredients:

  • 3 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup ketchup
  • 6 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1/2 tsp dried oregano
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the chicken thighs dry with paper towels. Rub with olive oil, salt, and pepper. Place the chicken in the bottom of the slow cooker in a single layer.
  2. In a small bowl, whisk together the honey, soy sauce, ketchup, minced garlic, rice vinegar, and oregano. Pour the mixture evenly over the chicken.
  3. Cover and cook on High for 4 hours until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken from the slow cooker and set it aside on a platter. Pour the remaining cooking liquid into a saucepan over medium heat.
  5. Whisk the cornstarch and cold water together to create a slurry, then stir it into the simmering sauce. Stir constantly for 2-3 minutes until the sauce is thick and glossy.
  6. Pour the thickened glaze back over the chicken before serving.