Ingredients
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2 boneless, skinless chicken thighs
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pinch kosher salt
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pinch black pepper
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1/4 cup honey
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2 tablespoons soy sauce
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2 teaspoons ketchup
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1 teaspoon olive oil
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1 teaspoon dried onions
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1 clove garlic , minced
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pinch red pepper flakes (optional)
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3 tablespoons water
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1 teaspoon cornstarch
Instructions
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Place the chicken thighs into the base of a mini slow cooker.
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Sprinkle a pinch of salt and pepper over the tops of the chicken.
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In a medium-sized bowl, whisk together the honey, soy sauce, ketchup, olive oil, dried onions, garlic and red pepper flakes.
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Pour the sauce over the chicken thighs. Cover the slow cooker and cook on low until the chicken is tender, 3-4 hours.
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Remove the chicken from the slow cooker and place on cutting board.
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In a small bowl, whisk together the cornstarch and water. Pour the cornstarch mixture into the sauce in the slow cooker. Stir, cover and cook for an additional 10 minutes on a high temperature.
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Cut the chicken into bite-sized pieces and stir into the sauce.
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Top with sesame seeds and serve over rice. (See notes for the ingredients and instructions to make a single serving of rice).
Recipe Notes
To make a single serving of rice:
Ingredients
1/2 cup water
1/4 teaspoon kosher salt
1/2 tablespoon butter
1/4 cup white rice
Directions
1. Bring the water, salt and butter to a boil in a small saucepan. Stir in the rice.
2. Reduce to a simmer and cover with a lid.
3. Simmer for 20 minutes or until all water is absorbed.