This dish has turned into one of my personal favorite slow cooker recipes. I don’t spend a lot of prep time getting ingredients into the slow cooker, and at the end of the day, the house smells amazing and dinner tastes just as good! If you’re having one of those busy days, simply serve the chicken with the juices from the slow cooker. But if you’re feeling a little “saucy,” go for the option of reducing the cooking liquid into a taste explosion that really turns this chicken into something special!
2 pounds boneless chicken thighs
1/3 cup coconut aminos
¼ cup tomato sauce
1 TBSP tomato paste
2 TBSP apple cider vinegar
1 TBSP fish sauce
1/3 cup honey
2 tsp sesame oil
2 cloves garlic, minced
1 shallot, minced
1 TBSP minced fresh ginger
Sliced green onions
Place the chicken thighs in the slow cooker.
In a medium-sized bowl, whisk together the sauce ingredients until fully combined. Pour the sauce over the chicken.
Cook the chicken on low for 6-8 hours or on high for 4-6 hours.
Serve it as is, or follow the remaining directions for a tastier sauce. Transfer the chicken from the slow cooker to a platter, and keep it warm by tenting it with foil.
Spoon the sauce from the slow cooker into a shallow pan, and bring it to a boil over medium heat. Reduce the heat to medium-low, and simmer the sauce until it is reduced by half, about 5-8 minutes.
Serve the reduced sauce over the chicken, and garnish with sesame seeds and sliced green onions.