Slow-Cooked Chicken Thighs with Honey and Sriracha

Steps

1. 1

   In the insert of a 5- to 6-quart slow cooker, whisk together the honey, sriracha, soy sauce, garlic, ginger and rice vinegar until the honey dissolves.

2. 2

   Add the chicken thighs and turn them in the sauce so every piece is coated. Arrange them in a single layer as much as possible.

3. 3

   Cover and cook on LOW for 4 to 5 hours, until the chicken is tender and the thickest piece reads 165°F on an instant-read thermometer.

4. 4

   Move the chicken to a cutting board. Shred it with two forks or cut it into bite-size chunks, then tent loosely with foil to keep warm while you thicken the sauce.

5. 5

   Stir the cornstarch and cold water together in a small bowl until smooth, then whisk the slurry into the sauce in the slow cooker. Turn the cooker to HIGH, cover and cook for 15 to 20 minutes, stirring once, until the sauce is glossy and thick enough to coat a spoon.

6. 6

   Return the chicken to the slow cooker and toss to coat it in the thickened sauce. Taste and add a little more sriracha or honey if you like.

7. 7

   Spoon the chicken and sauce over hot rice and finish with sliced green onions and sesame seeds.