I’m not a huge fan of using the crock pot.
Don’t get me wrong, I do love the crock pot for chili, tough cuts of meat, and other foods that are meant to cook all day. And I do love how amazing the house smells while dinner is cooking in the crock pot.
But in a lot of cases, crock pot cooking muddles flavors, textures and colors. No food cooked in a crock pot is going to win any beauty contests anytime soon, either.
The trick with this recipe is it doesn’t cook ALL day like many crock pot recipes. This saves the chicken from turning dry. I was shocked at how moist the chicken was and how flavorful the sauce was after 3+ hours in the crock pot. This tasted a lot like the bourbon chicken they’re always handing out samples of in mall food courts (which I never turn down, of course).
Will I become a slave to my crock pot now? Probably not. But I will definitely be making this again…
- 2 lbs boneless skinless chicken thighs or breasts
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 cup honey
- ¼ cup ketchup
- ½ cup low-sodium soy sauce
- 2 tbsp sesame oil (can also use canola or vegetable oil)
- ¼ tsp red pepper flakes
- 4 tsp cornstarch
- ⅓ cup water
- ½ tbsp (or more) sesame seeds
- 3 scallions, chopped
- Place chicken in crock pot and lightly season both sides with salt and pepper.
- In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
- Remove chicken to a cutting board, leaving sauce in crock pot. Chop or shred chicken into bite-sized pieces and set aside.
- In a small bowl, dissolve 4 teaspoons cornstarch in ⅓ cup water. Add to crock pot and stir to combine with sauce. Cover and cook sauce on high for 10 minutes, or until slightly thickened.
- Spoon sauce over chicken. Sprinkle evenly with sesame seeds and chopped scallions.
- Serve chicken over hot rice or noodles, if desired.