4 boneless, skinless thighs (or breasts, whatever you prefer)
Salt and pepper
150 mls honey
200 mls soy sauce
1 diced onion
100 ml ketchup
2 tablespoons vegetable oil (could also use olive oil)
2 cloves garlic, minced or 2 tbsp of garlic paste
1/4 teaspoon chilli slices
4 teaspoons cornflour dissolved in 6 Tablespoons water
Spray slow cooker with cooking spray first (just makes it easier to clean!)
Season both sides of chicken lightly with salt and pepper, put into slow cooker.
In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.
Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours.
Remove chicken from slow cooker but leave sauce in.
Dissolve 4 teaspoons of cornflour in 6 tablespoons of water and pour into crock pot.
Stir to combine with sauce.
Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Tear up chicken with a fork to shred, then return to slow cooker and toss with sauce before serving. Serve with rice or noodles (I prefer rice!)
*You can also sprinkle more red pepper flakes on top if you want more heat.
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