Ingredients:

  • 2.5 lbs chicken thighs boneless skinless
  • 1 lb baby Yukon Gold potatoes, halved
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Neutral oil
  • 1/2 cup Low-sodium soy sauce
  • 1/2 cup Raw honey
  • 1/4 cup Rice vinegar
  • 6 cloves Garlic, minced
  • 1 tbsp Fresh ginger, grated
  • 1 tsp Red pepper flakes
  • 2 tbsp Cornstarch
  • 3 tbsp Cold water
  • 2 tbsp Green onions, sliced for garnish
  • 1 tsp Sesame seeds for garnish

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a proper sear. Season both sides generously with Kosher salt and cracked black pepper.
  2. Heat a heavy-bottomed skillet over medium-high heat with the neutral oil. Sear the chicken thighs for 3 minutes per side until a deep mahogany crust forms, then remove from heat.
  3. Place the halved baby Yukon Gold potatoes in the bottom of a 6-quart slow cooker to create a base for the meat.
  4. In a small mixing bowl, whisk together the low-sodium soy sauce, raw honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes.
  5. Arrange the seared chicken thighs on top of the potatoes and pour the honey-garlic glaze over the entire mixture.
  6. Cover and cook on LOW for 4 hours until the chicken is tender and registers 165°F.
  7. In a small bowl, whisk the cornstarch and cold water to create a slurry. Stir the slurry into the slow cooker liquid and cook on High for an additional 10-15 minutes until the sauce transforms into a glossy glaze.
  8. Garnish with sliced green onions and sesame seeds before serving.