Slow Cooker Honey Soy Chicken

makes four servings

1 small onion, diced

2 cloves garlic, minced

1/2 cup honey

1/2 cup soy sauce

1/4 cup ketchup

1 tablespoon toasted sesame oil

1/4 teaspoon crushed red pepper flakes

2 pounds boneless, skinless chicken thighs, trimmed of excess fat

fine sea salt and freshly ground black pepper, to taste

3 tablespoons cornstarch

1 green onion, thinly sliced for garnish

sesame seeds, for garnish

1 cup cooked rice, for serving

1. In a large mixing bowl, stir together the diced onion, minced garlic, honey, soy sauce, ketchup, toasted sesame oil, and red pepper flakes.

2. Pat the chicken thighs dry and place in the slow cooker. Season both sides with salt and pepper. Add the honey-soy mixture and gently stir to combine. Cover and cook on high for 1 hour and 30 minutes or cook on low for 3 hours and 30 minutes. After the chicken is cooked, remove from the slow cooker and shred. Add the water to the cornstarch and stir to make a slurry. Pour the cornstarch mixture into the slow cooker and stir to combine. Place the shredded chicken back into the slow cooker and cook on the low setting for 20 minutes, or until the sauce has thickened.

3. Serve over rice. Garnish the chicken with sesame seeds and sliced green onion.