# What You'll Need:
→ Protein
01 - 1.5 lbs 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
# How to Make It:
01 - In a medium mixing bowl, thoroughly whisk together honey, soy sauce, ketchup, minced garlic, rice vinegar, grated ginger, black pepper, and chili flakes if desired.
02 - Lay chicken thighs evenly in the bottom of the slow cooker. Pour the prepared sauce mixture over the chicken to fully coat.
03 - Cover and cook on high for 4 hours or on low for 6–7 hours, until the chicken is tender and reaches an internal temperature of 165°F.
04 - Thirty minutes before serving, rinse rice with cold water. Combine rinsed 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 absorbed. Let stand 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 create a slurry. Stir slurry into the crockpot sauce and return chicken to the slow cooker.
06 - Cook on high for an additional 10–15 minutes until the sauce thickens. Plate chicken and sauce over prepared rice. Garnish with sliced green onions and sesame seeds if desired.
