·1.5 lbs chicken thighs, boneless and skinless
·1/2 cup soy sauce
·1/2 cup honey
·1/4 cup ketchup
·2 cloves garlic, minced
·1 cup frozen peas and carrots
·1 tbsp sesame seeds
1.Place chicken thighs in the bottom of the slow cooker.
2.Whisk together soy sauce, honey, ketchup, and garlic; pour over chicken.
3.Cover and cook on low for 6 hours (or high for 3 hours).
4.Remove chicken, shred with two forks, and return to the pot.
5.Stir in frozen peas and carrots, cooking for another 10 minutes before serving over rice.