# 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 (for thickening)
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 (optional)
15 - 2 green onions, sliced
16 - 1 tablespoon sesame seeds
# How to Make:
01 - In a mixing bowl, whisk together honey, low-sodium soy sauce, ketchup, minced garlic, rice vinegar, freshly grated ginger, black pepper, and chili flakes if using until well combined.
02 - Arrange chicken thighs in the bottom of the crockpot and pour the prepared sauce evenly over the chicken pieces.
03 - Cover and cook on high heat for 4 hours or on low for 6 to 7 hours, ensuring the chicken becomes tender and is thoroughly cooked.
04 - Thirty minutes before serving, rinse the 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 or until water is fully absorbed. Let the rice stand, covered, for 5 minutes, then fluff with a fork.
05 - Once the chicken is fully cooked, transfer thighs to a plate. In a small bowl, blend cornstarch with water to make a slurry. Stir the slurry into the sauce in the crockpot.
06 - Return chicken thighs to the crockpot and cook on high for 10 to 15 minutes until the sauce thickens to your desired consistency.
07 - Plate rice and top with chicken and sauce. Garnish with sliced green onions and sesame seeds if desired.
