Slow Cooker Honey Butter Chicken

In a small bowl, whisk together the soy sauce, honey, minced garlic, and red pepper flakes.
½ cup soy sauce, ⅓ cup honey, 5 cloves garlic, ½ tsp red pepper flakes
In the slow cooker, arrange the chicken thighs in a single layer and season with the onion powder, salt, and black pepper. Pour the sauce evenly over the chicken, then scatter the cubed butter on top.
2.5 pounds chicken thighs, 1 tsp onion powder, 1 tsp salt, Freshly ground black pepper, 5 Tbsp unsalted butter
With the lid on, cook on High for 3-4 hours or Low for 5-6 hours, until the chicken is tender and easy to shred.
Remove the chicken and shred it with forks or your hands (wait for it to cool down if using your hands). Transfer the chicken to a large bowl and scoop the desired amount of the remaining liquid from the slow cooker over the chicken. I used about 70% of the liquid and kept the rest for serving later.
Serve the chicken over cooked white rice with your vegetable of choice and garnish with chopped green onions and sesame seeds. This makes multiple servings, so it's great for meal prep.
Cooked white rice, Vegetables of choice, Chopped green onions, Sesame seeds