Mouthwatering Crockpot Chinese Chicken
A flavorful and effortless crockpot dish featuring tender chicken thighs, vibrant vegetables, and a savory sauce, perfect for busy weeknight dinners.
Ingredients
Chicken and Base Ingredients
- 2 pounds chicken thighs Remove skin for a cleaner taste.
- 1 cup soy sauce Tamari can be used for gluten-free options.
- ½ cup honey Can be substituted with agave syrup.
- ¼ cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon sesame oil
Vegetables
- 2 cups broccoli florets Add 30 minutes before serving.
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons water Mix to create a slurry.
Instructions
Preparation
- Gather all your ingredients and prepare them. Rinse the chicken thighs and pat dry. Chop bell pepper and onion, and prepare broccoli florets.
Cooking
- In a mixing bowl, blend soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until well combined.
- Place the chicken thighs in the bottom of your crockpot, ensuring they’re spread out evenly.
- Pour the mixed sauce over the chicken, ensuring each piece is generously coated.
- Toss in the sliced bell pepper and onion on top of the chicken and sauce.
- Cover and set your crockpot to low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broccoli florets to the crockpot.
- In a small bowl, mix cornstarch and water to create a slurry. Stir into the crockpot about 15 minutes before serving.
- Stir gently to ensure everything is well coated with the sauce. Taste and adjust seasoning if necessary.
- Serve hot over a bed of rice or with noodles.
Notes
For added flavor, consider marinating the chicken in the sauce for a few hours before cooking. Adjust the recipe by adding fresh chili for a spicier flavor.