Vaguely Asian Honey Tomato Chicken Thighs: a Quick and Easy Slow Cooker

Vaguely Asian Honey Tomato Chicken Thighs: a Quick and Easy Slow Cooker is an Asian side dish. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 186 calories, 3g of protein, and 12g of fat per serving. For 77 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 6. A couple people made this recipe, and 40 would say it hit the spot. Head to the store and pick up sesame oil, honey, soy sauce, and a few other things to make it today. It is brought to you by Chef Druck. From preparation to the plate, this recipe takes around 4 hours and 5 minutes. With a spoonacular score of 24%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Easy Slow Cooker Mole Chicken Thighs, Slow Cooker Asian Honey Sesame Chicken Sliders, and Slow Cooker Moroccan Chicken Thighs {easy weeknight meal}.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Brown the chicken thighs in the slow cooker if you have a multi-function slow cooker with a splash of olive oil and the garlic cloves. If you have a simple slow cooker, brown them in a large frying pan and transfer to the slow cooker, scraping up as much of the browned bits as possible.In a separate bowl, whisk together the ketchup, soy sauce, cider vinegar, honey, and sesame oil.Pour the sauce on top of the browned chicken thighs. Mix to coat with a wooden spoon. Cook on high for 4 hours or low for 6 hours.Thirty minutes before the end of cooking time, check the amount of sauce. If it looks a little too dry for your taste, add 1/2 cup of water and mix well.Serve with basmati rice.Optional: add red and yellow peppers diced to cook.

 

Step by step:

1. Brown the chicken thighs in the slow cooker if you have a multi-function slow cooker with a splash of olive oil and the garlic cloves. If you have a simple slow cooker, brown them in a large frying pan and transfer to the slow cooker, scraping up as much of the browned bits as possible.In a separate bowl, whisk together the ketchup, soy sauce, cider vinegar, honey, and sesame oil.

2. Pour the sauce on top of the browned chicken thighs.

3. Mix to coat with a wooden spoon. Cook on high for 4 hours or low for 6 hours.Thirty minutes before the end of cooking time, check the amount of sauce. If it looks a little too dry for your taste, add 1/2 cup of water and mix well.

4. Serve with basmati rice.Optional: add red and yellow peppers diced to cook.

Nutrition Information:

covered percent of daily need