Ingredients

• 2 pounds skinless boneless chicken thighs
• 0.5 cups onion
• 0.5 cups sweet chili sauce
• 0.25 cups soy sauce
• 0.25 cups ketchup
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 3 cloves garlic , minced
• 2 teaspoons fresh ginger
• 2 teaspoons toasted sesame oil
• 1 tablespoon water
• 1 tablespoon cornstarch
• 2 medium green onions , chopped
• 1 teaspoon toasted sesame seeds

Instructions

1. 1 Gather all ingredients.
2. 2 Coat a 3 1/2- to 4-quart slow cooker with nonstick cooking spray. Add chicken and onion to the slow cooker.
3. 3 Whisk together Asian chili sauce, soy sauce, ketchup, honey, rice vinegar, ginger, garlic, and toasted sesame oil in a small bowl. Pour over the chicken. Stir to combine.
4. 4 Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.
5. 5 Shred chicken in the slow cooker using two forks.
6. 6 Whisk together water and cornstarch in a small bowl. Stir mixture into the slow cooker.
7. 7 Cover and cook on High 30 minutes or until sauce is thickened. You may need to cook for up to 45 longer if originally cooking on Low to get cornstarch fully cooked (205 degrees F or 96 degrees C with an instant read thermometer).
8. 8 Serve garnished with green onions and sesame seeds.

Nutrition per serving