Crockpot Honey Sesame Chicken

Everyone in my family loooooves rice. Except me. So anytime I make Asian inspired food (I'm not naive enough to believe that this is an authentic dish), they all rave about it and I think it's just good enough. I doubled the recipe so we'd have enough leftovers for two meals. I'm pretty sure this would freeze well.

Crockpot Honey Sesame Chicken
1 lb. boneless, skinless chicken thighs, about 5
Salt and pepper
1 cup of honey
1/2 cup soy sauce
1/4 cup ketchup
2 tbsp. vegetable oil
2 cloves of garlic, minced
1/2 cup diced onion
1/4 tsp. red pepper flakes
Cornstarch
Sesame seeds

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
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. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch (I used a couple big tablespoons) 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 and sprinkle some sesame seeds on top.

* When I did this, it didn't thicken up the sauce very much and I was kind of disappointed. Then, for leftovers, I heated it back up in a skillet on the stove and the sauce thickened up much more to my liking. Next time, I'm going to pull the sauce out of the crockpot and thicken on the stove so it will be the way I want it.

Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 17/20