Slow Cooker Asian Chicken
We finally did it. We took the plunge. After years of hearing about the virtues of the slow cooker from friends and family alike, and after years of refusing to get one for reasons both good (“We don’t have the counter space!”) and bad (“We like doing things the hard way!”), we went out and bought ourselves a slow cooker. We still don’t have the room for it, and we still like to challenge ourselves in the kitchen from time to time, but we couldn’t be happier with the results we’ve seen so far. And it’s not just the results that are so incredibly satisfying; the ease with which a recipe comes together from start to finish is pretty special too. You just need to do a little bit of prep work at the beginning and then dump the ingredients into the slow cooker, and then this magic appliance does the rest! You are then free to spend the next several hours doing some work, reading a book, walking the dog, and preparing the rest of your meal. It really is a beautiful thing!
This recipe is a great base for putting together a bunch of different meals, but the base itself is also quite versatile and can be adjusted to pretty much any palette. It’s important to taste the sauce and adjust the amounts of each ingredient to your liking before putting it into the slow cooker, since that flavor will only intensify as it cooks. We love to eat this chicken shredded inside Butterhead lettuce cups, but it’s also great over rice or in a salad. Be sure to make plenty of it, though: just like with Chinese take out, the leftovers are the best part!
- 5 chicken thighs, skins removed
- Kosher salt
- ½ cup honey
- ¾ cup low sodium soy sauce (regular soy will be way too salty)
- ¾ cup Beth’s Farmhouse Kitchen ketchup
- 2 tbsp canola oil
- 2 cloves minced garlic
- ½ cup chopped green onion
- ¼ tsp red pepper flakes
- 1 tbsp cornstarch (plus ½ tbsp water)
- Gotham Greens Butterhead Lettuce (optional)
Place chicken thighs in slow cooker and sprinkle with salt and pepper.
Combine all ingredients (except cornstarch, water, and lettuce). Mix well. Taste to adjust sweetness/saltiness. If not sweet enough for you, add honey. Pour over chicken.
Cook on low 4 hours.
Take chicken out. At this point, thighs can be kept whole or shredded to serve over rice or in lettuce cups.
Mix cornstarch and water in a small bowl. Pour in slow cooker. Heat 5 minutes. Return chicken to slow cooker.
Serve up with rice and butter lettuce, if desired. If you want to add more chicken pieces in, increase time to 5 hours.