Slow Cooker Garlic Soy Ginger Chicken

1. Prepare the Sauce

1. In a medium mixing bowl, whisk together the low-sodium soy sauce, dark soy sauce, honey, brown sugar, rice vinegar, toasted sesame oil, grated ginger, minced garlic, and freshly cracked black pepper until the sugar dissolves.

2. Slow Cook the Chicken

1. Place the chicken thighs in an even layer at the bottom of the slow cooker basin.
2. Pour the prepared soy and ginger sauce evenly over the chicken, making sure all pieces are nicely submerged or coated.
3. Cover with the lid and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, until the chicken is fall-apart tender.

3. Thicken the Glaze

1. Carefully transfer the cooked chicken thighs onto a plate or cutting board using tongs, leaving the cooking liquid in the slow cooker.
2. In a small ramekin, stir the cornstarch and water together until smooth to create a slurry.
3. Whisk the slurry directly into the hot liquid in the slow cooker. Turn the setting to HIGH, cover, and let it bubble for 12 to 15 minutes until visibly thickened into a rich, glossy glaze. (Alternatively, pour the liquid into a saucepan on the stove over medium heat and simmer with the slurry for 3 to 4 minutes for faster results.)

4. Shred and Serve

1. Use two forks to shred the chicken into bite-sized, chunky shreds.
2. Return the shredded chicken to the thickened sauce in the slow cooker and toss thoroughly to coat.
3. Serve hot over freshly steamed rice or noodles, generously garnished with sliced spring onions and toasted sesame seeds.