| 12 boneless, skinless chicken thighs | 3 minced Garlic Cloves |
| 1/3 c. Honey | Fresh Ground Pepper |
| 1/3 c. Brown Sugar | 3 tsp. Cornstarch |
| 2/3 c. Soy Sauce | 3 tsp. Water |
| 6 T. Apple Cider Vinegar | Cooked Rice |
| 1 tsp. Ground Ginger | Sesame Seeds and Green Onions for garnish (optional) |
Place chicken in a crockpot. In a bowl, combine the honey, brown sugar, soy sauce, apple cider vinegar, ginger, garlic, and pepper. Pour over chicken. Cover and cook on low for 4-5 hours (depending on your crockpot) or until chicken is cooked through and tender. Remove chicken, shred, and set aside, keep warm.
Place the leftover sauce from the crockpot into a saucepan and bring to boil. Combine cornstarch and water unti smooth. Gradually stir into sauce and let simmer until thickened. Serve over chicken, rice, and veggies of your choosing and toss on sesame seeds and green onions.
