Tender chicken thighs simmer low and slow until they practically fall apart, soaking up a savory-sweet blend of honey, garlic, and fresh ginger the whole time. The slow cooker does all the heavy lifting here, turning out fork-tender meat in just a couple hours, then that cooking liquid gets whisked into a glossy, spoon-coating glaze that clings to every shred of chicken. A scattering of toasted sesame seeds and bright green onion on top adds crunch and color right before serving over a bed of fluffy white rice. It's an easy weeknight dinner with big takeout-style flavor, and it's a solid pick for a gluten free table.
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In the insert of a 6-quart slow cooker, whisk together the soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil until the honey is fully dissolved.
Add the chicken thighs to the slow cooker and turn to coat them in the sauce. Cover and cook on Low for 4 hours or on High for 2 hours, until the chicken reaches an internal temperature of 165°F (74°C) and is tender throughout.
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