September 9, 2013

Honey Garlic Chicken {Crock Pot}

I usually have to smuggle things into Canada that we can’t buy in the grocery stores there because they just don’t have a lot of the ingredients that I can easily find in stores here.

And there are things I have to smuggle back across the border that we can’t get down here in the South. Some of these things are very, very important. Like 'All Dressed' potato chips.

I hope the border patrol agents have mercy on me if I ever get caught. This post is probably being filed with homeland security right this very minute. And we’re going to get strip-searched and anal-probed over a bag of potato chips one day. Seriously, though… I think they’d be worth it.

ANYwho… there’s something else they have that we don’t. Mil makes a chicken dish in the crock pot using a jar of this honey garlic cooking sauce. To my knowledge, we don’t have anything like this around here. But I've been craving it so I decided to try to recreate it.

And I totally did.

And it was amazeballs.

And we totally ate every last bit of it.

And we all had drum-tight, fat puppy bellies when supper was over.

Honey Garlic Chicken {Crock Pot!} An Asian-inspired chicken dish similar to Bourbon Chicken with honey and garlic that cooks in the crock pot!

Honey Garlic Chicken
3 pounds boneless, skinless chicken thighs*
Black pepper
1 cup honey
6-7 garlic cloves, minced
2/3 cup soy sauce
3 tablespoons ketchup
1/2 teaspoon red pepper flakes
1 bunch green onions, finely diced
2 tablespoons cornstarch
1/2 cup water

Season chicken liberally with black pepper and place in a crock pot.

Combine honey, garlic, soy sauce, ketchup and red pepper flakes in a medium-sized bowl and whisk until all ingredients are thoroughly incorporated. Add green onions and stir (reserving some for garnish if desired).

Pour honey mixture over chicken pieces then cook, covered, on high for 3-4 hours (or low for 5-6 hours) or until chicken is cooked through and tender.

Remove chicken from crock pot then cover to keep moist. Increase temperature of crock pot to high (if not already on high) and replace lid.

Add cornstarch to a small bowl or cup then slowly add water; stir until smooth. Add cornstarch slurry to crock pot, cover and heat until sauce thickens (about 30 minutes).

Chop chicken thighs into bite-sized pieces and add back to crock pot. Gently stir to coat chicken with sauce. Reduce heat to “warm” until ready to serve.

Serve chicken and sauce over white rice. Garnish with chopped green onions if desired. I also served fresh steamed broccoli and it went really well with this!


PRINTABLE RECIPE


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40 comments:

  1. WOW! This looks delicious!!!

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  2. What size crockpot did you use? I have a large oval one where food lays flat and another that is round where the chicken would be on top of each other.

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    1. I don't know how many quarts mine holds but I did have to layer the chicken pieces (about 1/3 of them) on top of the others. I don't think it will matter so long as everything fits :)

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    2. To figure out how many quarts your crock pot is...Fill it with water. A quart is 32 ounces, a cup is 8 ounces. so a quart is 4 cups. You will fill it to the top for an accurate measurement. Hope this helps!

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  3. I cooked this with diced chicken, in an ordinary casserole dish.
    Was scrummy served with plain boiled rice

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  4. I made this about a week ago and I made it on my stove top in a large deep saute pan and it was AMAZING! I cooked it on a lower temperature on my stove top I cooked six chicken thighs and it made enough for 4-6 people depending upon how big of eaters you are ;)

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  5. Where do you live in Canada because i get honey garlic sauce sent to me from friends in Canada because we can not buy it in the US anymore!

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  6. Why isn't there a 'print' button to print out the recipe? Help I want this recipe!!!!

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    Replies
    1. Click on the link that reads, PRINTABLE RECIPE.

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  7. Love your recipes. I have this one in the crockpot as I'm writing this. Your website is my go to spot when I', trying to think of something to cook. Thanks, keep up the great cooking.

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    1. That's awesome! Thank you! Hope you liked the chicken as much as we did!

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  8. OMG I brought 4 of the VH sauce in my suitcase from Canada recently! I had figured out the recipe but lost it. Thank you so much for this!!!!! And I hear you for the potato chips, I usually smuggle back one ketchup and one all dressed!

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    1. Wow! I'm so glad to find someone who knows what I'm talking about! And who likes it enough to smuggle it across the border!

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  9. Love this recipe. Is good to have an idea what to make sometimes specially when the hubby is a chef and keeps telling me to try different things. A warm hug from Puerto Rico

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  10. Can you sub chicken breast instead of thighs?

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    Replies
    1. I did and they came out great.

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  11. Made this tonight. It was delicious! I only omitted the red pepper flakes since my kids don't like spicy.

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  12. I made it with chicken breasts since it's all I had and I cut them in pieces before hand.

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    1. I am not a fan of dark meat..how did this turnout with the breasts

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  13. How many does this serve? Because I have a large crowd to feed.

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  14. I'd say it feeds 6-8, depending on your serving size.

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  15. Thanks for sharing this delicious and affordable recipe. When my 13 yr old son saw this, he wants me to make this for him right away. So, I'm going to the store to buy some of the recipes I didn't have in my kitchen after my work. Thanks again and God bless.

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    1. I'm glad your son likes this recipe. Why don't you let him help so he can learn the recipe. He'll have something to last a lifetime.

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    2. Yeah, I will let him help me soon, :)....Oh, just to let you know that my husband ( who is very picky when it comes to food ) liked it too. Thank you so much.

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  16. I just made this with breast meat and it is a hit..Very tasty!!

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  17. Hello! Was wondering if boneless, skinless chicken breasts could be used as well?

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    Replies
    1. Yes, there's a note at the bottom of the recipe about substituting breasts.

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    2. Mandy, you put the asterisk next to the ingredient, but I don't see the note at the bottom that you say it should lead to.

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  18. Made this last night and it was really good. The picky hubby even liked it. Thanks!

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  19. I have this in the crock pot thickening as I write this. I tasted the chicken and the sauce - WOW this will be a staple in our house. I too cut the chicken first, for no particular reason and I also put it in the frig for my husband to cook when he got home. Seems to work just fine! Kathy F. in South Dakota

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  20. I MADE THIS TONIGHT AND FOLLOWED RECIPE TO THE TEE AND IT CAME OUT WONDERFUL, MY HUSBAND,DAUGHTER AND HER BOYFRIEND LOVED IT...I WAS GOING TO MAKE WHITE RICE BUT DECIDED TO MAKE A LO-MEIN...AWESOME RECIPE...THANKS, AIDA

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  21. I made this for my son and boyfriend they loved it I make it twice a week for them

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  22. Not sure what part of Canada you've been looking in, but we have both All-dressed potato chips and VH Honey Garlic Cooking Sauce in my little neck of the woods, and have forever seems like :)

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    1. I get them in Canada too - I can't get them here in the US :)

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  23. You don't need to spend the extra on V-H sauces. The Loblaws family of stores sells a "no name" honey garlic sauce that is just as good and not nearly expensive as V-H. I pay 1.49 for the same size jar of no name that is over 2 dollars for the V-H.

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  24. I just recently found and started following your blog. This was my first recipe to try, let me say for myself and family...OMG!!!. That sauce is amazing. Forget that Canadian ConAgra bottled sauce and stick to this one. At first I wasn't sure that you hadn't lost your mind as I prayed the family would eat it. It was such a huge hit. From the tiny baby who let out a big "HUM" (he is only 1, so give him a break) to my hubby who I caught finger dipping leftover sauce from the pan, even my almost vegetarian granddaughter ate the chick because she loved the sauce.

    I did a couple things different. I left out the red pepper, a 1 yo remember. And I did it as a stir fry. My wokking and knife skills make stir fries faster for me then the prep for this slow cooker version. I started the sticky rice in the ricer and by the time the rice was done, I had prepped the chicken, green onions and sauce base and finished cooking the main dish. For me there is nothing like the flash of steam and the sizzle of a high temp wok, the crisp veggies. There is a trick to making the meat come out of a stir fry just as tender as a slow cook and it involves baking soda.

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  25. This is in the crockpot cooking away and the smell is driving me crazy YUM!

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  26. Up here in Canada we also use the honey garlic sauce with ribs,, can't see why you couldn't sub out some lean pork ribs.

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  27. WOW everyone! Thank you so much for this and your additions and comments. Just moved out of Mom's (YES!) and am learning to cook ..this is so wonderful. I'm just sorry I don't live in Canada and can't rry to VH Garlic sauce but will bother my brother in B.C. next time I talk to him (not holding my breath :)) Thank you Mandy (your hairdo is so pretty!) Ariel {{~.o}}

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  28. I wish I would have seen this recipe before I planned dinner tonight!

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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