Juicy Crockpot Chicken Thigh with Sticky Ginger Soy Asian Glaze is freaking fantastic! It has got a kick of garlic, a punch of ginger, a sweetish tang of ketchup, and of course a final layer of honey to calm down the taste palate. Dump it all in the Slow cooker on low heat for 8 hours. And, then what you have is PURE GOLD.
In a skillet heat olive oil. Season Chicken with Salt and Pepper. Add Chicken skin side down and sear until light golden brown on medium-low heat. Flip over and brown the other side for an additional 2-minutes. Place them directly in the crockpot from the skillet.
Add ginger, garlic, ketchup, soy sauce, sriracha and honey. Toss lightly using a spatula. Pour some water. Close the lid. Slow Cook on High Heat for 4 hours or on low heat for 8 hours. Serve with freshly chopped parsley.
Video
Notes
pro tip: Cover the skillet with a lid or a plate so that the chicken browns faster.
If using frozen chicken thaw it on the countertop for half an hour before cooking.
If you want it to be spicier add some crushed red pepper flakes or some cayenne pepper
Only 1/4 cup of water should be enough to bring the sauce together.
Nutrition
Nutrition Facts
Crockpot Chicken Thigh Recipe with Asian Glaze
Amount Per Serving
Calories 217Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 97mg32%
Sodium 466mg20%
Potassium 302mg9%
Carbohydrates 15g5%
Fiber 0.2g1%
Sugar 14g16%
Protein 21g42%
Vitamin A 30IU1%
Vitamin C 3mg4%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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