1 pound Boneless, Skinless Chicken Thighs
1 teaspoon Salt
1 teaspoon Pepper
1 cup Honey
½ cups Low Sodium Soy Sauce
¼ cups Ketchup
2 Tablespoons Vegetable Oil
2 cloves Garlic, Minced
½ cups Diced Onion
¼ teaspoons Red Pepper Flakes
2 teaspoons Cornstarch
6 teaspoons Water
Sesame Seeds, For Garnish
Place the chicken thighs in the crock pot insert and sprinkle salt and pepper on both sides.
In a medium-sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crock pot.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
When done, remove chicken from stock pot and cut into chunks.
Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crock pot to thicken up the sauce a bit. Place the chicken back in and stir around to re-coat the chicken in the sauce.
Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.