Crockpot Asian Chicken Thighs

We live on easy dinner these days and the crockpot is my go to. Crockpot Asian Chicken Thighs are so good and delicious.

We love healthy recipes that are quick and easy and our kids are always willing to eat chicken and rice. This was a delicious and quick dinner, it took about 3 1/2 hours in the crockpot.

I can sometimes send Matt the recipe and he’ll put it together. Hope you’ll like it as much as we did.

Crockpot Asian Chicken Thighs

Ingredients

• 8 boneless skinless chicken thighs, trimmed
• 1/3 cup ketchup
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tsp sesame oil
• 1 Tbsp minced garlic
• 2 teaspoons ground ginger
• 2 tsp rice vinegar
• 2 Tbsp cornstarch + 2 Tbsp water

Crockpot Asian Chicken Thighs

Directions

• 1. Place chicken thighs in a slow cooker.
  2. In a mixing bowl whisk together ketchup, honey, soy sauce, sesame oil, garlic and ginger. Pour mixture evenly over chicken thighs in slow cooker.
  3. Cover and cook on low heat until cooked through and tender, about 3 to 4 hours (should register 165 °F in center).
  4. Transfer chicken to a serving plate, cover with foil to keep warm.
  5. Pour juices from slow cooker into a medium saucepan, add vinegar. Heat over medium heat and bring to a simmer.
  6. Meanwhile in a small mixing bowl whisk together cornstarch with 2 Tbsp water until well blended. Pour mixture into sauce in skillet.
  7. Simmer sauce, whisking constantly for 1 minute.
  8. Pour sauce over chicken and enjoy over rice.

Did you try our Crockpot Asian Chicken Thighs recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!

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