Ingredients:

2 boneless, skinless chicken thighs

pinch kosher salt

pinch black pepper

¼ cup honey

2 tablespoons soy sauce

2 teaspoons ketchup

1 teaspoon olive oil

1 teaspoon dried onions

1 clove garlic, minced

pinch red pepper flakes (optional)

3 tablespoons water

1 teaspoon cornstarch

½ tablespoon sesame seeds

1 cup cooked rice (optional)

Directions:

1. Place the chicken thighs into the base of a mini slow cooker. Sprinkle a pinch of salt and pepper over the tops of the chicken.

2. In a medium-sized bowl, whisk together the honey, soy sauce, ketchup, olive oil, dried onions, garlic and red pepper flakes.

3. Pour the sauce over the chicken thighs. Cover the slow cooker and cook on low until the chicken is tender, 3-4 hours.

4. Remove the chicken from the slow cooker and place on cutting board.

5. 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.

6. Cut the chicken into bite-sized pieces and stir into the sauce. Top with sesame seeds and serve over rice, if desired. (See notes for the ingredients and instructions to make a single serving of rice).

Bon Appetit!