** I made this last night and it was a hit with us both. Although I think next time I will add some veggies to it, maybe green beans or those frozen Asian veggies you can get at the store. See my notes for the changes I made to this recipe. **
3 pounds boneless, skinless, chicken thighs
salt and pepper to taste
3/4 cup honey
1/2 cup soy sauce
1/4 cup plus 2 TBS. ketchup
1 TBS canola oil
1 TBS. sesame oil
1 TBS minced or grated fresh ginger root
4 cloves garlic, peeled and minced or pressed
3/4 tsp. crushed red pepper flakes
4 tsp. cornstarch
1/4 cup cold water
thinly sliced scallions
6 cups hot cooked rice, for serving
Very lightly season chicken thighs with salt and pepper and place them in the slow cooker.
Whisk together the honey, soy sauce, ketchup, canola, and sesame oils, ginger, garlic, and pepper flakes in a mixing bowl and pour over chicken thighs. Cover the slow cooker and cook on low for 4 hours or until the chicken is tender and cooked through.
Use tongs or slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the sauce in the slow cooker.
Stir the cornstarch into the water with a fork or a small whisk until dissolved. Whisk the mixture into the sauce in the slow cooker. Cover the slow cooker and turn the heat to high. Let it cook for 15 minutes, it will thicken as it cooks.
Carefully transfer the chicken back into the slow cooker and mix to coat the chicken with the thickened sauce.
Serve the pieces of chicken over hot cooked rice. Spoon sauce over the chicken and garnish with the scallions or sesame seeds.
***** Cooks Tips*****: I used regular thighs. I had the boneless skinless ones on my list, but hubby grabbed the wrong ones and actually it turned out better. Because the bones and skin protect the meat some, it did not dry out as it might have without them. If using regular bone in thighs, before you put the chicken back into the slow cooker, I removed the meat from the bones and the skin. Stir the meat into the sauce before serving. I also think this would be fabulous with Asian veggies added, you can usually find them in the freezer section, I would add them after you thicken the sauce and add the chicken back in. Let them cook on low for about 30 minutes or so to thaw and heat through.