2 lb. boneless, skinless chicken thighs
Salt and pepper
1/2 - 3/4 cup of honey
1/2 cup of low sodium soy sauce
1/4 cup ketchup
2 tbsp. sesame oil
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
1 tsp rice wine vinegar
1 tsp fresh ground ginger
- Place the chicken thighs in the crockpot 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 crockpot.
- Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
- When done, remove chicken from crockpot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
- Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.
I bought the jumbo pack of bonesless skinless chicken thighs at Sam's Club. I used one and a half rows of them in this recipe. The leftover chicken will be delicious in the chinese coleslaw bags of salad that we buy at Sam's everytime we go. Perfect for lunch.
(the bags of coleslaw mix are so good, highly recommend - they come with the slaw, sliced almonds, wontons and dressing).