6-8 boneless, skinless chicken thighs or 4 chicken breasts
Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes ( I add more because I like it a bit spicier.)
4 teaspoons cornstarch
1/3 cup water
Sesame seeds, these are best toasted in a skillet, but this is not necessary to dish.
3 scallions, chopped
Rice, brown or white. Prepare separately according to package instructions.
Place chicken in Crock Pot and season both sides with salt and pepper.
In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.
TO SERVE: Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.
Recipe adapted from Comfort of Cooking
Comments: This recipe was a great way to serve chicken in the Crock Pot with a new flavor. I cooked my chicken breast 4 hours and left to warm for several more and found the chicken to be a bit dry. So, this is not a recipe I would leave in the pot all day. I will probably tweak the recipe next time to create a stronger sweet, hot flavor. But, even without any changes I will make it again. I am always looking for something else to do with chicken.