Laura's Asian Crock Pot Chicken
Elevate your dinner routine with "Laura's Asian Crock Pot Chicken," a mouthwatering blend of bold flavors and effortless preparation. This slow-cooked dish features tender, juicy chicken thighs simmered in a savory-sweet sauce made with low-sodium soy sauce, honey, rice vinegar, and toasted sesame oil. Infused with fresh garlic and ginger, the sauce is thickened to perfection with a cornstarch slurry, creating the ideal glaze to coat the chicken. Garnished with scallions and sesame seeds, this recipe balances rich Asian-inspired flavors with a hint of sweetness, making it a winner for both weeknight meals and special occasions. Serve over fluffy white or nutty brown rice for a complete meal that's as satisfying as it is simple. Perfect for crock pot enthusiasts, this recipe requires just 15 minutes of prep and turns everyday ingredients into a delicious, slow-cooked masterpiece.
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Ingredients
- 2 pounds Chicken thighs (boneless, skinless)
- 0.5 cup Soy sauce (low sodium)
- 0.25 cup Honey
- 2 tablespoons Rice vinegar
- 2 tablespoons Sesame oil
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 stalks Scallions (thinly sliced)
- 1 tablespoon Sesame seeds (for garnish)
- 4 cups Cooked white or brown rice (for serving)
Directions
Step 1
Place the chicken thighs in the bottom of your crock pot in an even layer.
Step 2
In a medium-sized mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar until well combined.
Step 3
Pour the soy sauce mixture over the chicken thighs, ensuring the chicken is evenly coated.
Step 4
Cover the crock pot with its lid and cook on LOW for 4 hours or until the chicken is tender and cooked through.
Step 5
About 30 minutes before the cooking time is up, make a cornstarch slurry by mixing the cornstarch and water together in a small bowl until smooth.
Step 6
Remove the chicken thighs from the crock pot and set them aside on a plate.
Step 7
Stir the cornstarch slurry into the sauce in the crock pot. Cover and let it cook for another 20–30 minutes on HIGH until the sauce thickens.
Step 8
Return the chicken thighs to the crock pot and coat them with the thickened sauce.
Step 9
Garnish the chicken with sliced scallions and sesame seeds before serving.
Step 10
Serve the chicken hot over cooked white or brown rice, with extra sauce drizzled on top.
Nutrition Facts
| Serving size | (2057.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3627.6 |
| Total Fat 135.0g | 0% |
| Saturated Fat 32.6g | 0% |
| Polyunsaturated Fat 11.7g | |
| Cholesterol 988.8mg | 0% |
| Sodium 4699.2mg | 0% |
| Total Carbohydrate 316.7g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 68.4g | |
| Protein 268.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 319.2mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 3456.6mg | 0% |
Source of Calories