1. Place the chicken thighs in the crockpot insert
and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce,
ketchup, oil, garlic, onion, and red pepper flakes.
Stir to combine well. Pour over the chicken in the
crockpot. 3. Cook on low for 3-4 hours or high for 1
1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and
cut into chunks. Prior to putting the chicken back
in the stockpot, combine some cornstarch in water
and whisk it into the crockpot to thicken up the
sauce a bit. Throw the chicken back in and stir
around to recoat the chicken in the sauce.
Serve hot over a bed of white rice (optional) and
sprinkle some sesame seeds on top.
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