Description
Tender chicken thighs simmered in a medley of fragrant spices and savory sauces, perfect for busy weeknights or cozy family gatherings.
Ingredients
Scale
- 4–6 boneless, skinless chicken thighs
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup honey or maple syrup for a vegan option
- 2 tablespoons rice vinegar
- 2 tablespoons freshly grated ginger
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- ½ cup chicken broth (or vegetable broth)
- 1 tablespoon cornstarch (optional, for thickening sauce)
- Sesame seeds and chopped green onions for garnish
Instructions
- Start by preparing your ingredients. In a medium bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and crushed red pepper flakes.
- Place the chicken thighs into the slow cooker, ensuring they’re spread out evenly. Pour the sauce mixture over the chicken.
- Pour in the chicken broth to keep the chicken moist.
- Cover the slow cooker and set it to cook on low for about 4–6 hours or on high for 2–3 hours. For a thicker sauce, combine cornstarch with cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- Once cooked, remove the chicken thighs and let them rest for a few minutes before serving.
- Drizzle some thickened sauce over the chicken, then sprinkle with sesame seeds and green onions for garnish.
Notes
For leaner options, use chicken breasts, or for vegan, replace chicken with tofu. Adjust sweetness for low-carb diets. Serve with jasmine rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg