6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds) Salt and pepper 1/2 cup diced onion 2 cloves garlic, minced 1 cup honey 1/4 cup ketchup 1/2 cup low-sodium soy sauce 2 tablespoons vegetable oil or olive oil 1/4 teaspoon red pepper flakes 4 teaspoons cornstarch 1/3 cup water 2 packets minute rice, optional 1/2 tablespoon (or more) sesame seeds 3 scallions, chopped

1) Place chicken in Crock Pot and lightly season both sides with salt and pepper. 2) In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. 3) Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours. 4) Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions. 5) In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. 6) Cover and cook sauce on high for ten more minutes, or until slightly thickened. Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.