# What You'll Need:
→ Protein
01 - 1.5 pounds boneless, skinless chicken thighs
→ Sauce
02 - 1/3 cup honey
03 - 1/3 cup low-sodium soy sauce
04 - 1/4 cup ketchup
05 - 4 cloves garlic, minced
06 - 2 tablespoons rice vinegar
07 - 1 tablespoon fresh ginger, grated
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon chili flakes (optional)
→ Slurry
10 - 2 tablespoons cornstarch
11 - 2 tablespoons water
→ Rice
12 - 1 1/2 cups jasmine or basmati rice
13 - 3 cups water
14 - 1/2 teaspoon salt
→ Garnish
15 - 2 green onions, sliced
16 - 1 tablespoon sesame seeds
# Directions:
01 - In a medium mixing bowl, whisk together honey, low-sodium soy sauce, ketchup, minced garlic, rice vinegar, grated fresh ginger, black pepper, and chili flakes (if using) until fully blended.
02 - Position boneless, skinless chicken thighs evenly in the base of the crockpot. Pour the prepared sauce over the chicken to coat thoroughly.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until chicken becomes tender and reaches an internal temperature of 165°F.
04 - About 30 minutes before serving, rinse rice under cold water. Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Allow rice to rest, covered, for 5 minutes, then fluff with a fork.
05 - Once chicken is cooked, transfer thighs to a plate. In a small bowl, mix cornstarch with water to form a smooth slurry. Stir slurry into the crockpot sauce and mix well.
06 - Return chicken thighs to the crockpot. Cook on high heat for an additional 10 to 15 minutes, allowing the sauce to thicken and coat the chicken.
07 - Arrange the chicken and sauce over rice. Garnish with sliced green onions and sesame seeds if desired before serving.
