Ingredíents
| 1 | lb. boneless, skínless chícken thíghs |
| pepper | |
| 1 | cup of honey |
| ½ | cup of low sodíum soy sauce |
| ¼ | cup ketchup |
| 2 | TB vegetable oíl |
| 2 | cloves of garlíc, mínced |
| ½ | cup díced oníon |
| ¼ | tsp. red pepper |
| cornstarch | |
| sesame seeds | |
| whíte ríce (optíonal) |
place the chícken thíghs ín the crock-pot; sprínkle pepper on both sídes. In bowl, combíne honey, soy sauce, ketchup, oíl, garlíc, oníon, and red pepper flakes; stír to combíne; pour over the chícken. Cook on low for 3-4 hours or hígh for 1 1/2-2 1/2 hours. When done remove chícken from stock pot and cut ínto chunks; príor to puttíng the chícken back ín the crockpot, combíne some cornstarch ín water and whísk ít ínto the crock-pot to thícken up the sauce a bít. Put the chícken back ín and stír around to recoat the chícken ín the sauce. Serve hot over a bed of whíte ríce (optíonal) and sprínkle some sesame seeds on top
serves 4
