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    Crockpot honey sesame chicken

    Gluten free • 4 hrs to make • Serves 4


    5 1 lb. boneless, skinless chicken thighs, boneless skinless


    2 cloves Garlic
    1/2 cup Onion


    1 cup Honey
    1/4 cup Ketchup
    1/2 cup Soy sauce, low sodium

    Baking & Spices

    1 Cornstarch
    1/4 tsp Red pepper flakes
    1 Salt and pepper
    1 Sesame seeds

    Oils & Vinegars

    2 tbsp Vegetable oil
    • Peggy Treadway

      Crockpot Honey Bourbon Chicken. Very similar recipe to the crockpot honey chicken I already posted, but this has a good tip on adding cornstarch to thicken the sauce & this one uses thigh meat instead of breast meat.

    • Tory Enzenroth

      Food Court Style Crockpot Honey Bourbon Chicken: Pinner-Do not pass this one up, it's EASY and SO GOOD

    • Molly Logue

      Crockpot Honey Bourbon Chicken - currently crock pot obsessing.

    • Pam Swatek Gerber

      Crockpot honey bourbon chicken. I'm always looking for crockpot recipes.

    • Ysenia molina

      Crockpot honey bourbon chicken Crockpot Honey Sesame Chicken Yield: 4 servings INGREDIENTS: 1 lb. boneless, skinless chicken thighs, about 5 Salt and pepper 1 cup of honey 1/2 cup of low sodium soy sauce 1/4 cup ketchup 2 tbsp. vegetable oil 2 cloves of garlic, minced 1/2 cup diced onion 1/4 tsp. red pepper flakes Cornstarch Sesame seeds INSTRUCTIONS: Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

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