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

4 teaspoons cornstarch

1/3 cup water

2 packets minute rice, optional

1/2 tablespoon (or more) sesame seeds

3 scallions, chopped

Place chicken in Crock Pot and lightly 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. Prepare rice according to package instructions.

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.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Enjoy!