📖 Instructions

1. Prepare the chicken: Place 2 pounds of boneless, skinless chicken thighs or breasts in your slow cooker.
2. Make the sauce: In a bowl, whisk together 1/2 cup of honey, 1/4 cup of soy sauce (or tamari for gluten-free), 2 tablespoons of minced garlic, 1 tablespoon of apple cider vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of red pepper flakes (optional, for a little kick).
3. Pour sauce over chicken: Pour the honey garlic sauce evenly over the chicken in the slow cooker, ensuring that each piece is well coated.
4. Slow cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shreddable with a fork. *Tip: Cooking on low yields the most tender and flavorful results, but if you're short on time, high works too!*
5. Shred the chicken: Once the chicken is cooked, use two forks to shred it directly in the slow cooker.
6. Thicken the sauce (optional): If you prefer a thicker sauce, remove about 1/2 cup of the sauce from the slow cooker and whisk it with 1 tablespoon of cornstarch in a small bowl. Pour the cornstarch slurry back into the slow cooker and stir well. Cook on high for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
7. Serve and enjoy: Serve the Slow Cooker Honey Garlic Chicken hot over rice, quinoa, mashed potatoes, or your favorite side dishes. Garnish with sesame seeds and chopped green onions, if desired. Don't forget to spoon the delicious sauce over everything! I like adding some steamed broccoli or asparagus to make it a complete meal. A fresh salad also complements the rich flavors of the chicken. *Note: If you have leftovers store it into the fridge immediately.*