Ingredients:

  • 2 lbs Boneless Skinless Chicken Thighs, trimmed
  • 3 cloves Garlic, minced
  • 2 tbsp Fresh Ginger, grated into a paste
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Low-Sodium Soy Sauce
  • 1/3 cup Raw Honey
  • 2 tbsp Rice Vinegar
  • 1 tbsp Tomato Paste
  • 1 lb Brussels Sprouts, trimmed and halved
  • 2 tbsp Cornstarch dissolved in 2 tbsp cold water
  • 1 tbsp Toasted Sesame Oil
  • 2 Scallions, thinly sliced
  • 1 tbsp Toasted Sesame Seeds

Instructions:

  1. Trim the chicken. Cut any large pockets of fat from the 2 lbs chicken thighs and pat them dry. Note: Dry meat sears or braises better than wet meat.
  2. Whisk the sauce. In a bowl, combine 1/2 cup soy sauce, 1/3 cup honey, 2 tbsp vinegar, 1 tbsp tomato paste, ginger, garlic, and 1/2 tsp red pepper flakes.
  3. Layer the pot. Place the chicken thighs in the bottom of the crock pot in an even layer.
  4. Add the liquid. Pour the soy ginger mixture over the chicken until every piece is submerged or coated.
  5. Add the sprouts. Place the 1 lb halved Brussels sprouts on top of the chicken.
  6. Slow cook. Cover and cook on Low for 6 hours until the chicken is tender and yields to a fork.
  7. Prepare the slurry. In a small cup, whisk 2 tbsp cornstarch with 2 tbsp cold water until completely smooth with no lumps.
  8. Thicken the sauce. Remove the lid, stir in the slurry, and cook on High for an additional 15 minutes until the sauce is glossy and coats a spoon.
  9. Finish and serve. Drizzle with 1 tbsp sesame oil and toss gently.
  10. Garnish. Sprinkle with sliced scallions and 1 tbsp toasted sesame seeds just before serving for a fresh crunch.