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Tuesday, January 17, 2017

Slow Cooker Honey Garlic Chicken with Broccoli...


This is the Honey Garlic Chicken I made in the slow cooker on Saturday.  Having put the thighs in frozen solid I was shocked that they came out looking browned and glazed.  And they tasted good too!

I found the same recipe in quite a few different websites, so I can't give an original attribute.  And anyway, as usual, I adapted it to what I had on hand and what our preferences are.  My version follows:

Place 4 to 6 chicken thighs in the slow cooker. (I used boneless/skinless, and I put them in frozen.)

Whisk together:
1/2 cup honey
1/2 cup ketchup
1/2 cup soy sauce
1 teaspoon garlic powder
1/4 teaspoon of sesame oil
1/4 teaspoon red pepper flakes

Pour this over the frozen thighs, covering them evenly and cook on high for 3 to 4 hours. 

 About 30 minutes before we were ready to eat, I added 2 to 3 cups broccoli florets and stirred them into the sauce.  Then I sprinkled 1/2 teaspoon sesame seeds and 1/2 teaspoon dried chives over all, covered, and continued to cook for 30 more minutes while I prepared rice.

The broccoli looks a little overcooked in the photo, but it was actually just done with a little bit of crunch still.  I'll be making this again. 

Also posting at What's Cookin' 4 Miles North of Nowhere.
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2 comments:

  1. I did chicken thighs Sat. for Sunday and Monday meals, too. I did mine with chipotle peppers in adobe sauce. I braised them on the stovetop. Mine were delicious but spattered a lot, made a very messy pan and likely took a lot more work. A crockpot is so kind to the cook.

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