Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup honey
  • 1/4 cup rice vinegar
  • 1 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp black pepper
  • 2 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 2 cups fresh broccoli florets
  • 1 cup fresh pineapple chunks
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until the honey is fully incorporated.
  2. Place the chicken thigh chunks into the bottom of the crockpot and pour the sauce over the meat, stirring gently to ensure every piece is submerged.
  3. Set the slow cooker to High for 3-4 hours or Low for 6-7 hours until the chicken is tender and the sauce has darkened.
  4. Whisk the cornstarch and cold water in a small bowl to create a slurry.
  5. Stir the cornstarch slurry into the slow cooker during the last 30 minutes of cooking. Fold in the broccoli and pineapple chunks to steam through.