Chicken thighs… how I love chicken thighs. If chicken parts were to wrestle, they would take down the bland chicken breast any time, any place. This week, I threw a Costco sized pack of boneless skinless chicken thighs in the crockpot along with a few ingredients I grabbed in the pantry and everyone asked for seconds. Something so tasty and so easy to throw together needs a catchy name, but so far, the best name I could come up with is Vaguely Asian Honey Tomato Chicken Thighs. Don’t let my lack of imagination with names stop you; this is a dish your entire family will love. It’s sweet with asian overtones thanks to the soy sauce and sesame oil.
Whether you do your heavy cooking on Sundays or turn to your crockpot on busy weekdays, these chicken thighs can be served the same night or kept in the fridge for a few days and reheated. Like most slow cooker dishes, the flavors meld together with a night in the fridge and get richer.
No need for special ingredients, you should have everything you need in your pantry: ketchup, soy sauce, honey, and a little sesame oil and cider vinegar. Brown the chicken thighs with a couple cloves of garlic before tossing in the rest of the ingredients and letting everything simmer for a few hours. We served ours with coconut rice and steamed broccoli. Clean plates all around.
- ½ cup of ketchup
- ½ cup of soy sauce
- 2 garlic cloves
- 1 tablespoon of olive oil
- ¼ cup of honey
- ¼ cup of sesame oil
- ¼ cup of cider wine vinegar
- Optional: 1 cup of diced red and yellow peppers (left out because of my picky eaters but would be delicious and colorful)
- Brown the chicken thighs in the slow cooker if you have a multi-function slow cooker with a splash of olive oil and the garlic cloves. If you have a simple slow cooker, brown them in a large frying pan and transfer to the slow cooker, scraping up as much of the browned bits as possible.
- In a separate bowl, whisk together the ketchup, soy sauce, cider vinegar, honey, and sesame oil.
- Pour the sauce on top of the browned chicken thighs. Mix to coat with a wooden spoon. Cook on high for 4 hours or low for 6 hours.
- Thirty minutes before the end of cooking time, check the amount of sauce. If it looks a little too dry for your taste, add ½ cup of water and mix well.
- Serve with basmati rice.
- Optional: add red and yellow peppers diced to cook.