Slow Cooker Chicken Thighs

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material
Nonstick cooking spray
1. 8 Boneless Skinless Chicken Thighs (2 to 2 1/2 pounds total)
2. 1/3 cup honey
3. 1/3 cup ketchup
4. 1/3 cup low sodium soy sauce
5. 1/2 teaspoon dried parsley
6. 1/4 teaspoon red chili flakes crushed
7. 6 cloves garlic, peeled and broke
8. One-inch piece of ginger, rind and minced meat
9. 2 tablespoons cornstarch, optional
10. 1 teaspoon sesame seeds
11. Chopped crust and cooked white rice to serve


Direction:
1. Special equipment: a 6-quart-cooker

2. Pour into a 6-quart slow cooker with cooking spray, add chicken thighs. In a glass measuring cup, combine honey, ketchup, soy sauce, parsley, pepper flakes, garlic and ginger together and pour over the chicken. Cover and cook for 5 to 6 hours, until the chicken is cooked through, reduced. Turn off the heat, serve and rest for about 10 minutes before serving. Can be served as chicken and sauce or, for a thicker sauce, remove the chicken and, to keep warm, cover, set aside, then set the slow cooker on high. Stir together cornstarch and 2 tablespoons cold water until it resembles heavy cream. and Pour the mixture into the sauce and cover and cook until the sauce is thick and bubbling and about 30 minutes. (There should be a boil in the mixture to activate the starch and thicken the sauce.) Return the chicken to the sauce and heat the chicken for about 5 minutes.

3. Place the chicken and sauce on a plate, sprinkle with sesame seeds and scallions and serve hot with rice.

Level: Easy
Total: 6 hours 55 minutes (includes rest time)
Active: 10 min
Yield: 6 to 12 servings

Slow Cooker Chicken Thighs
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