Spring onions (scallions) and fresh coriander (cilantro) for servingoptional
In a bowl, mix together the soy sauce, honey, oil, tomato puree, garlic and ginger.
Put the chicken thighs in the slow cooker.
Pour the sauce on top.
Cook on low for 6-7 hours or high for 4 hours.
Use two forks to shred the chicken and mix with the sauce.
If you like a kick of heat in your meals, then you can add a generous splash of your favourite chilli sauce to the sauce mixture, or even a sprinkling of red chilli flakes. We like sweet chilli sauce, because the sweetness really adds to the recipe. Sriracha works well as w. You could just drizzle some on before serving if you prefer.
You don't have to shred the chicken. It pretty much falls apart when you scoop it out of the slow cooker, so you could serve it like that with the sauce poured on top of it.
We have served the dish topped with some slices of spring onion for crunch and some fresh coriander to lighten it all up a little. You could add a sprinkle of sesame seeds too or even some crushed peanuts for some extra crunch.