Ingredients
2½ lbs chicken thighs (or chicken breasts but they tend to dry out faster)
1 cup honey
½ cup low-sodium soy sauce
½ tsp sesame oil
2 tbsp olive oil
1½ tsp minced garlic
2 tbsp minced onion (I used the dried kind)
¼ cup barbecue sauce
¼ tsp crushed red peppers
3 tbsp cold water
3 tbsp cornstarch
Sesame seeds
Green onions, sliced
Instructions
- Cut chicken into 1 to 1½ inch cubes and put into Crock Pot.
- Mix together honey, low-sodium soy sauce, sesame oil, olive oil, garlic, onion, barbecue sauce and crushed red peppers in a small bowl.
- Pour the sauce mixture over the chicken and stir to coat.
- Cook on low for 2 to 4 hours, depending on your slow cooker.
- Remove the chicken from the Crock Pot while reserving the sauce.
- Pour the sauce into a saucepan over medium heat.
- Mix together the cold water and cornstarch and stir into the sauce.
- Cook sauce over medium heat, stirring constantly, until thickened. This only takes a couple of minutes.
- Turn the heat down to low, add chicken to sauce and break any large pieces into smaller chunks. I used the end of my wooden spatula. Stir to coat while simmering.
- Remove from heat and sauce will thicken more as it cools.
- Serve over rice. Sprinkle with sesame seeds and sliced green onions.
Bonus Tips:
- Choose chicken thighs over chicken breasts for this recipe. I’ve tried it with both but the chicken thighs are dark meat and have more fat. This will help keep the chicken moist, if that has been an issue for you.
- Get to know your slow cooker. Every brand and every price point varies significantly. Check the chicken after two hours to see if it is done.
- I updated the water to cornstarch ratio in the recipe. If it still isn’t thick enough, continue adding water and cornstarch in a 1:1 ratio (for example, dissolving 1 tbsp of cornstarch in 1 tbsp cold water)
Author: The Gunny Sack
Serves: 6 servings
