Prep Time: 10 minutes
Cooking Time: 4 hours 20 minutes
Yield: 6 servings
2 pounds boneless, skinless chicken thighs
1/3 cup coconut aminos
1/3 cup honey
2 tablespoons orange juice
2 tablespoons tomato paste
1 tablespoon toasted sesame oil
2 teaspoons minced garlic
1/2 teaspoon ground ginger
3/4 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/4 teaspoon cracked black pepper
Garnish: sesame seeds
Trim any visible fat from the chicken, then place it in a single layer in the bottom of the slow cooker.
Place the remaining ingredients, except sesame seeds, in a bowl, whisk together, and pour over the chicken.
Turn the chicken once to ensure even coating.
Cook the chicken on low for 4 hours.
Remove the chicken from the sauce and cut it into cubes.
Spoon any fat off the top of the sauce, then transfer the sauce to a small pan.
Simmer the sauce over medium heat for 20 minutes, until it has reduced by half and is thick and shiny.
Toss the chicken in the sauce and serve with a sprinkle of sesame seeds.