Ingredients

The following ingredients have 4 Servings
  • 3 lbs Chicken Legs or Thighs
  • 2 teaspoons Kosher Salt
  • ½ teaspoon Pepper
  • ¼ cup Water
  • ½ cup Honey
  • ⅓ cup Soy Sauce, (low sodium)
  • 2 Tablespoons Ketchup
  • 1 teaspoon Ginger, (grated)
  • 4 - 5 lg Garlic Cloves, (pressed or finely minced)
  • 2 Tablespoons Onion, (finely minced)
  • ¼ - ½ teaspoon Red Pepper Flakes
  • 2 Tablespoons Corn Starch
  • 3 Tablespoons Cold Water
  • 4 cups Cooked Rice
  • Sesame Seeds for Garnish
  • Chopped Scallions for Garnish

Instruction

  • Spray the inside of the crock. Turn on to Low setting.
  • Salt and pepper all sides of the chicken.
  • Add the water to the crock, then place the chicken in there as well. Place the lid on so it starts warming up.
  • In a 2 cup measuring cup, whisk together the honey, soy sauce, ketchup, ginger, garlic, onion, and red pepper flakes. Pour over the chicken.
  • Cook on Low for 2-4 hours (check after 2 hours). Cook time may vary, due to size of chicken, and/or your brand of slow cooker.
  • Remove chicken to a plate and lightly cover. Turn the slow cooker to High setting.
  • Whisk together the corn starch and cold water. Add to the liquid in the crock and stir.
  • Add the chicken back into the crock and cook on High until thickened (usually 10 to 15 minutes) and chicken has an internal temperature of 165° F.
  • Serve over cooked rice, garnished with sesame seeds, scallions, and/or cilantro.