Boneless chicken thighs go into the slow cooker with just a touch of salt and pepper, then get bathed in a glossy sauce built from honey, ketchup, rice vinegar, toasted sesame oil, fresh garlic, and grated ginger. Hours of low, slow cooking turn the thighs fall-apart tender, ready to shred right in the pot with a couple of forks. That flavorful cooking liquid gets thickened into a glossy, spoon-coating glaze that clings to every shred of chicken when it goes back in for a final warm-through. A shower of toasted sesame seeds and sliced scallion greens finishes it off with crunch and color, whether you spoon it over rice or eat it straight from the bowl. It's an easy, low-effort dinner that fits neatly into a gluten free routine, with big sweet-savory flavor and almost no hands-on work.
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Season the chicken thighs all over with the salt and pepper, then arrange them in a single layer in the slow cooker insert.
In a small bowl, whisk together the soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until smooth. Pour the sauce over the chicken.
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