photo by stpagh

Crock Asian Chicken Thighs

Nice quick Asian meal. Serving size definitely depends on size of chicken thighs. Would work just as well with breasts. Serve over rice. If you like more sauce use all the liquid from the crock pot.

Cuisine: AsianMain Ingredient: Chicken

(4, 1) 100% would make again (reviews)

27 people want to try | 29 have favorited

+ Favorites

+ Try Soon

+ Menu Planner

+ Grocery List

Recipe
Photos (1)
Nutrition
Notes

Ingredients

Ready in 3 hours, 15 minutes
[ customize ] [ alert an editor ] [ I've made ]

Original recipe makes 6 Servings

Verified by stevemur

6 Chicken thighs

3/4 cupSoy sauce

3/4 cupBrown sugar

1/3 cupKetchup

1 1/2 teaspoonsGinger

2 TbsDry sherry

1/3 cupHoisin sauce

1/2 TbsLime juice

2 TbsSesame seeds

2 TbsGreen onion; thinly sliced

Crock Asian Chicken Thighs Preparation

In a skillet, heat oil over medium high heat, add the chicken and brown on both sides till nicely browned.

Transfer the chicken to the crock cooker. Add the remaining ingredients, except the hoisin sauce, lime juice, sesame seeds, and green onions and stir thoroughly.

Cover; cook on low for 5 to 6 hours or on high for 2 to 3 hours (depending on your crock cooker. Age, brand and size all make a big difference).

In the middle of cooking, stir to coat chicken with the sauce, but don?t do this regularly or you will disrupt cooking time. Remove chicken from the crock and reserve 1/4 cup of the cooking liquid. Combine this liquid with the hoisin sauce and lime juice and drizzle over the chicken. Sprinkle chicken with toasted sesame seeds and green onions, and mix to coat evenly, then serve.