Put chicken in crock pot. Season with salt and pepper
In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
Pour over chicken in the crockpot.
Cook on low for 3-4 hours or high for 2 hours
Remove chicken and shred. Pour remaining sauce through a strainer to remove onions.
In a small bowl combine cornstarch and water.
Pour strained sauce in crock pot into a sauce pan and add in the cornstarch mixture.
Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
Pour over chicken.
Serve with rice and sprinkle with sesame seeds and green onions.
Video
Notes
This recipe calls for boneless, skinless chicken thighs. When using a crockpot, I am a big fan of using chicken thighs. They are inexpensive and more flavorful and most importantly for the crockpot, they are moist. They won't dry out the way a chicken breast can. But I know there are people who just don't like chicken thighs so you can absolutely substitute skinless chicken breasts in this recipe too.