- 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
- 1/2 tablespoon toasted sesame seeds
- Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
- In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
- Pour the sauce over the chicken thighs.
- Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section)
- Remove lid and transfer chicken to a serving plate.
- Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
*Use enough chicken thighs (bone-in or boneless, skin-on or without) to cover the bottom of your slow cooker. You can also use chicken breasts.
**All crock pots cook at different times and temperatures. Some readers suggest to only cook the chicken for 3 hours, while others said it took 4 hours in their crock pot. More importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat.
- If you would like to thicken the sauce, 30 minutes before the chicken is done, whisk a cornstarch slurry into the sauce; cover and continue to cook.
- How to make a Cornstarch Slurry
- Use 1 tablespoon cornstarch mixed with 1 tablespoon cold water; mix it together until mixture forms a paste.
- 30 minutes before the chicken is done cooking, whisk the cornstarch slurry into the sauce inside the slow cooker; cover and continue to cook for 30 minutes.
Base Recipe adapted from site