Here I was a prepared to post a different recipe and sure enough I decided to try a new crock pot recipe. Guess what?  It’s still crock pot weather, much to my displeasure. You’d think I’d be all about the winter months being of that “certain” age!  Not sure what I was looking for when I found this recipe, but I had all the ingredients on hand, bonus no trip to the store,(whoops, out of sesame seeds) it sounded good (I was hungry, shocker I know) and it was super easy.   Three for three.  I did not start this until 4 in the afternoon and it was ready by 6, again depends on the crock pot.  For those who want a quick meal, this is perfect.  Chicken is so versatile I like being able to use it different ways ,  I have a Thai chicken pattie, I really like it but not sure if it’s the ground chicken or the curry & ginger the hubs hates more.   He will humor on some things, this one he’d just as soon have an Allsup’s burrito.  Which I will be the first to admit, there are those days I’d just as soon have that or a hot link.  I do know they are not the best for you & are of questionable ingredients. What can I say?

 

For a new recipe, I was not terribly disappointed, this is moist and easy.  It created enough juice that I decided to serve it with basmati rice and made haricot vert (French style green beans, though not blanched just sautéed in olive oil with rosemary & garlic and salt) I was thinking that with the soy, honey, garlic and ketchup it would have more flavor.  Oh well always up for a new recipe, win or fail.  I admit I enjoy the win more, and I thought I was not a competitive person.

HONEY GARLIC CHICKEN

 

Ingredients

  • 6 boneless, skinless chicken thighs*
  • 6 garlic cloves, minced
  • ⅓ cup honey
  • ½ cup low sodium ketchup
  • ½ cup low sodium soy sauce
  • ½ teaspoon dried oregano
  • 2 tablespoons fresh parsley ( generally I don’t have fresh on hand and substitute dried )
  • ½ tablespoon toasted sesame seeds
  1. Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section)
  2. In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined.
  3. Pour the sauce over the chicken thighs.
  4. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH. ** (please look at the notes section)
  5. Remove lid and transfer chicken to a serving plate.
  6. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
  7. Serve.

Notes

*Use enough chicken thighs (bone-in or boneless, skin-on or without) to cover the bottom of your slow cooker. You can also use chicken breasts, they will cook faster.
**All crock pots cook at different times and temperatures. Some readers suggest to only cook the chicken for 3 hours, while others said it took 4 hours in their crock pot. More importantly, 165 degrees Fahrenheit is the safe internal temperature for both the white meat of the chicken and dark meat.

**Written by Joann Rackler