Place the chicken in the bottom of a 6-quart or larger slow cooker.
Whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar in a medium bowl until well combined.
Pour the mixture over the chicken until all the thighs are evenly coated. Make sure to coat all the chicken with the sauce—cover and cook on low for four to five hours or high for two to three hours. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit on an instant-read thermometer.
To coat both sides of the chicken thighs with the delicious sauce, take a minute to quickly flip the chicken halfway through the cooking time, if possible.
Remove the chicken to a plate and let it cool slightly. While the chicken is cooling, whisk the cornstarch into the liquid remaining in the slow cooker. Turn the crock pot to high, then shred the chicken and add it back into the crock. Place the lid back on the crock pot and cook on high for around 15 minutes, until the sauce thickens slightly. Serve over rice or vegetables.
We prefer chicken thighs in this recipe because they stay tender and juicy. However, chicken breasts can be used as well.
If you’d like to make this recipe gluten-free, substitute a gluten-free Tamari sauce for the soy sauce.
This recipe is made for a 6-quart crock pot.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!