Yum! Could serve over rice or have on salad.

Sesame Honey Chicken
1 lbs boneless, skinless chicken thighs
black pepper to taste
1/4 cup low-sodium soy sauce
2 TB honey
2 TB ketchup
1 tbsp rice wine vinegar
Garlic powder, to taste
1 tsp sesame seed oil
1 tsp onion powder
1 tsp sriracha hot chili sauce, or more to taste
1 heaping tbsp cornstarch
¼ c. water
1/2 tbsp sesame seeds
Chopped scallions (optional)

Place chicken in crockpot and season with black pepper. In a medium bowl, combine, soy sauce, honey, ketchup, vinegar, garlic, sesame seed oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on low 3-4 hours or on high for 2 to 2 ½ hours. Remove chicken and shred with two forks and set aside. In a small bowl, dissolve cornstarch in the remaining 1/4 cup water, add to the sauce in the crockpot and stir to combine. Cover and cook on high until slightly thickened, about 15-20 minutes; return chicken to crockpot and mix well. Serve chicken over rice and top with sesame seeds and chopped scallions.