One of my most used kitchen appliances is my Crockpot. In my opinion, it is one of the greatest culinary inventions ever created. Dumping ingredients in a bowl, turning it on, and coming back 3 hours later to a delicious meal is my kind of cooking. This Honey Asian Chicken is definitely a “go-to” recipe in my house.
1 pound of skinless, boneless chicken breasts (or thighs)
3/4 cup honey
1/2 cup soy sauce, low sodium
3 tbs ketchup
1 tbs seasoned rice wine vinegar
3 cloves garlic, chopped
1/2 onion, chopped
1/2 tsp chili pepper flakes, or to taste
2 tbs vegetable oil
1 tsp toasted sesame oil (optional)
salt and pepper
Whisk together honey, soy sauce, ketchup, rice wine vinegar, garlic, onion, chili pepper flakes, vegetable oil, and toasted sesame oil.
Cube up chicken and place in the bottom of your Crockpot. Season both sides with salt and pepper.
Pour the sauce on top of the chicken. Cook on low for 3-4 hours or high for 1 1/2 – 2 1/2 hours. Serve over rice.