An Asian-inspired chicken dish similar to Bourbon Chicken with honey and garlic that cooks in the slow cooker!
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. The real ones. The ones they sell in the States are not the same.
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 ate every last bit of it.
And we all had drum-tight, fat puppy bellies when supper was over.
Crock Pot Honey Garlic Chicken
Yield: 8 Servings
Prep time: 10 MinCook time: 4 HourTotal time: 4 H & 10 M
An Asian-inspired chicken dish similar to Bourbon Chicken with honey and garlic that cooks in the slow cooker!
Ingredients
- 3 lbs boneless, skinless chicken thighs
- Black pepper
- 6 garlic cloves, minced
- 2/3 cup soy sauce
- 3 tablespoons ketchup
- 1/2 teaspoon red pepper flakes
- 1 cup honey
- 1 bunch green onions, finely diced
- 2 tablespoons cornstarch
Instructions
- Season chicken liberally with black pepper and place in a crock pot. chicken thighs, black pepper to taste
- Combine garlic, soy sauce, ketchup and red pepper flakes in a small bowl then pour over chicken. Cook on High for 3-4 hours (or low for 5-6 hours) or until chicken is cooked through and tender. 6 garlic cloves, 2/3 c. soy sauce, 3 Tbsp ketchup, 1/2 tsp red pepper flakes
- Remove chicken from crock pot then cover to keep warm.
- Add honey to crock pot, increase temperature to High (if not already) and replace lid. 1 c. honey
- Add cornstarch to a small bowl then stir in 1/3 cup cold water until smooth. Add cornstarch mixture to crock pot, stir, cover and heat until sauce thickens (about 30 minutes). 2 Tbsp cornstarch
- Cut chicken thighs into large bite-size pieces. Gently stir cooked chicken and diced green onions into sauce, reserving some onions for garnish if desired. Reduce heat to “warm” until ready to serve. 1 bunch green onions, finely diced
- Serve chicken and sauce over white rice.
Notes
- Feel free to thicken the sauce on the stove to speed things along. Cook rendered broth, honey and cornstarch slurry over medium-high heat until thickened.
- I prefer the chicken to remain in pieces (rather than being shredded) which is why I say to cut it into large pieces and gently stir it into the sauce.
Images and text © South Your Mouth LLC 2013
WOW! This looks delicious!!!
ReplyDeleteWhat 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.
ReplyDeleteI 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 :)
DeleteTo 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!
DeleteI cooked this with diced chicken, in an ordinary casserole dish.
ReplyDeleteWas scrummy served with plain boiled rice
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 ;)
ReplyDeleteWhere 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!
ReplyDeleteWhy isn't there a 'print' button to print out the recipe? Help I want this recipe!!!!
ReplyDeleteClick on the link that reads, PRINTABLE RECIPE.
DeleteLove 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.
ReplyDeleteThat's awesome! Thank you! Hope you liked the chicken as much as we did!
DeleteOMG 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!
ReplyDeleteWow! 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!
DeleteLove 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
ReplyDeleteCan you sub chicken breast instead of thighs?
ReplyDeleteI did and they came out great.
DeleteI was thinking same thing. Less greasy and healthier
DeleteMade this tonight. It was delicious! I only omitted the red pepper flakes since my kids don't like spicy.
ReplyDeleteI made it with chicken breasts since it's all I had and I cut them in pieces before hand.
ReplyDeleteI am not a fan of dark meat..how did this turnout with the breasts
DeleteHow many does this serve? Because I have a large crowd to feed.
ReplyDeleteI'd say it feeds 6-8, depending on your serving size.
ReplyDeleteThanks 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.
ReplyDeleteI'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.
DeleteYeah, 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.
DeleteI just made this with breast meat and it is a hit..Very tasty!!
ReplyDeleteHello! Was wondering if boneless, skinless chicken breasts could be used as well?
ReplyDeleteYes, there's a note at the bottom of the recipe about substituting breasts.
DeleteMandy, 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.
DeleteMade this last night and it was really good. The picky hubby even liked it. Thanks!
ReplyDeleteI 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
ReplyDeleteI 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
ReplyDeleteI made this for my son and boyfriend they loved it I make it twice a week for them
ReplyDeleteNot 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 :)
ReplyDeleteI get them in Canada too - I can't get them here in the US :)
DeleteYou 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.
ReplyDeleteI 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.
ReplyDeleteI 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.
This is in the crockpot cooking away and the smell is driving me crazy YUM!
ReplyDeleteUp 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.
ReplyDeleteWOW 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}}
ReplyDeleteI wish I would have seen this recipe before I planned dinner tonight!
ReplyDeleteI would imagine that this would work very nicely with pork tenderloin (or possibly pork loin, as it's crockpotting), but what about beef? If a top-sirloin were cut against the grain, maybe even velveted first and then cooked in this, would it work? Anybody tried that or are the flavors not conducive? I have some VERY meh, toughish Top Sirloins that I'm trying to figure out how to use...lol...
ReplyDelete