Ingredients
2 pounds boneless skinless chicken thighs1 medium onion, thinly sliced4 garlic cloves, minced1 tablespoon minced fresh gingerroot1 cup chicken broth1/4 cup soy sauce1/4 cup honey1/2 to 1 teaspoon crushed red pepper flakes1/4 teaspoon pepper3 tablespoons cornstarch3 tablespoons cold waterHot cooked riceOptional: Minced fresh cilantro and sesame seeds
Preparation
Place chicken in a 3- or 4-qt. slow cooker. Top with onion, garlic and ginger. Combine broth, soy sauce, honey, pepper flakes and pepper; pour over chicken. Cook, covered, on low until chicken is no longer pink, 3-1/2-4 hours. Remove chicken.
In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until sauce is thickened, 15-30 minutes. When chicken is cool enough to handle, shred with 2 forks; return to slow cooker. Serve with rice. If desired, garnish with cilantro and sesame seeds.
