|I don’t have many crock pot recipes so I’m excited to have found this keeper. The recipe comes from the blog, The Comfort of Cooking. It’s so easy and really delicious! The only improvement I can think of, is to add steamed broccoli at the end as there is plenty of the yummy sauce to go around.|
8 boneless, skinless chicken thighs
Pepper (no salt needed as soy sauce has enough salt)
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
1/2 tablespoon (or more) sesame seeds
3 scallions (green onions), chopped
Serve with rice
Place chicken in Crock Pot and season both sides with pepper.
In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 4 hours, or high for 3 hours.
Remove chicken to a cutting board. Shred chicken into bite-sized pieces; set aside.
In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, stirring often, until slightly thickened.
Add Chicken back into sauce and heat through. Serve over rice and top with scallions and sesame seeds.