# 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
→ 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
# How To Make It:
01 - In a medium mixing bowl, whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes until fully blended.
02 - Place chicken thighs evenly in the base of the crockpot and pour the prepared sauce over them, ensuring the meat is well coated.
03 - Cover and cook on high for 4 hours or on low for 6 to 7 hours, until the chicken is exceptionally tender and cooked throughout.
04 - Approximately 30 minutes before serving, rinse rice under cold water. Combine with 3 cups water and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Allow to stand, covered, for 5 minutes, then fluff with a fork.
05 - Once chicken is cooked, remove thighs to a plate. In a small mixing bowl, blend cornstarch with water to form a slurry. Stir the slurry into the sauce in the crockpot until fully incorporated.
06 - Return chicken thighs to the crockpot and cook on high for an additional 10 to 15 minutes, allowing the sauce to thicken.
07 - Serve chicken and thickened honey garlic sauce over a bed of rice. Top with sliced green onions and sesame seeds as desired.
