Mouthwatering Crockpot Chinese Chicken
A flavorful crockpot recipe featuring tender chicken thighs simmered in a blend of soy sauce, honey, and fresh vegetables, delivering a delicious meal with minimal effort.
Ingrédients
Main Ingredients
- 2 pounds chicken thighs Skinless preferred
- 1 cup soy sauce Can substitute with tamari for gluten-free
- 1/2 cup honey Can replace with agave syrup for sugar-free
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated Use fresh for best flavor
- 1 tablespoon sesame oil
Vegetables
- 1 bell pepper sliced
- 1 onion sliced
- 2 cups broccoli florets
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons water To make a slurry
Instructions
Preparation
- Gather all your ingredients. Rinse the chicken thighs under cold water and pat them dry with a paper towel.
- Slice the bell pepper and onion into strips, and chop the broccoli into florets.
Cooking the Base
- Place the chicken thighs in the crockpot.
- In a mixing bowl, combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk until well blended.
Adding Sauce
- Pour the sauce over the chicken in the crockpot, ensuring each piece is well coated.
Incorporating Vegetables
- Add the sliced bell pepper and onion into the crockpot and push them down into the sauce.
Slow Cooking
- Set your crockpot to low and let it cook for 6 to 8 hours, or on high for 3 to 4 hours.
Adding Broccoli
- About 30 minutes before serving, add the broccoli florets to the crockpot.
Thickening Sauce
- In a small bowl, mix the cornstarch and water until it forms a slurry. Stir this mixture into the crockpot about 15 minutes before serving.
Serving
- Serve hot over rice, allowing the rice to absorb the delicious sauce.
Notes
Customize the recipe by adding your favorite vegetables or proteins. For a spicy version, add sriracha or red pepper flakes.