Soy sauce, honey, garlic and ginger (along with the natural juices of the chicken) become irresistible sauce to serve over chicken thighs and rice. If you like a thicker sauce, simply add cornstarch at the end and cook a little longer.
| Level: | Easy |
| Total: | 6 hr 55 min |
| Active: | 10 min |
| Yield: | 6 to 12 servings |
Ingredients
- Nonstick cooking spray
- 8 boneless skinless chicken thighs (2 to 2 1/2 pounds total)
- 1/3 cup honey
- 1/3 cup ketchup
- 1/3 cup low-sodium soy sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 6 cloves garlic, peeled and smashed
- One 1-inch piece ginger, peeled and minced
- 2 tablespoons cornstarch, optional
- 1 teaspoon toasted sesame seeds
- Chopped scallions and cooked white rice, for serving
Instructions
- Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
- Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 239 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 24 g |
| Cholesterol | 108 mg |
| Sodium | 490 mg |
Reviews
I have fixed this many times. This recipe is bullet proof, tastes great, and takes so little prep time. Top shelf in my kitchen!!!
Chris
I tasted the sauce before adding the chicken and it was kind of boring and a little too sweet. I added a splash or two of rice vinegar and quadrupled the red pepper flakes. These additions made it delicious.
Melts in your mouth! Freezes well and can be used for another meal. Definitely adding to my repertoire.
My teenage boys loved it and requested I put it in the rotation. I always have all the ingredients on hand, along with a one pot meal, this recipe couldn’t be easier. We are all fans. Great recipe Food Network!
The ginger stood out too much for us. It was okay but no one was crazy about it, and no one ate any leftovers the next day.
I was a little leery of the ketchup at first, but I promised my youngest daughter that I would try making it. It worked really well in my Instant Pot, I just set it on the slow-cooker setting for about 4 1/2 hours, then when I pulled out the chicken to add the corn starch and thicken the sauce, I put it on pressure cooker mode for 5 minutes. It was delicious! Even my picky 15-year-old who doesn’t like chicken ate some! Next time I make it, I would like to figure out a way to add a vegetable component, like some steamed snow peas or bean sprouts or something, but this recipe is definitely worth adding to the dinner rotation.
We love this recipe and over brown rice. I’ve made it a few times now.
My husband was not a fan of this, did not like the taste. Made recipe as stated. I thought it was alright. Will not be making again.
I put the chicken in the air fryer for 5 minutes after the slow cooker to crisp up the skin. So good!
Really yummy.