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Honey Garlic Chicken

2/3/2016

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This is a nice slow-cooker recipe.  I say nice because it's not completely JUST cooked in the slow-cooker.  The taste is amazing but, there are extra 'steps' that are needed to complete the recipe - if I told you it was 'solely' slow-cooker recipe, you'd be sad in the end that you had a bunch of chicken thighs floating around in a 'soupy-sauce'.  Here is what I did:  I let my chicken cook (from fresh) on HIGH for one hour and then switch to Medium (which is more like Low on other models) for the final 4 hours.  About one hour before slow-cooker time ended, I placed in  large slices of onion.  At the end of slow-cooker cook time, I removed all the thighs to a foil lined baking sheet and proceeded to 'thicken up' the soupy sauce...all the taste is in there - it just needs a little help getting to 'sauce' stage!  I added a cornstarch/slurry mix to thicken the sauce in the slow-cooker.  I then basted the chicken thighs with the sauce and popped it into the oven for 10 minutes, letting the chicken brown up and 'marry' to the sauce. I served the remaining sauce/onion mix separate and the baked thighs in sauce over steamed rice.  We LOVED the taste of the meal.  ~Enjoy! Diane

Honey-Garlic Chicken Thighs

Ingredients
6-8 skinless, boneless chicken thighs
1/2 cup soy sauce
1 Tbs ketchup
1/2 cup tomato sauce
1 large onion, sliced
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil
1 Tbs hot chili oil, optional
2 Tbs cornstarch for slurry at end


Directions
Lay chicken thighs into the bottom of a 4-6 quart slow cooker.
Whisk soy sauce, ketchup, tomato sauce, honey, garlic, and basil together in a bowl; pour over the chicken. Add sliced onion into slow-cooker one hour  before end of cook time. There are some 'final' prep steps that are needed with this recipe.  I use about 2 Tbs cornstarch and a bit of cold water added to make a paste (slurry) that is added to the sauce to thicken.  I remove my chicken to a foil lined baking sheet, heat my oven to 375 and thicken the sauce and onion mixture that is in my slow-cooker.  Once the sauce is thickened, I baste the chicken  that is on the baking sheet and pop into the oven for 10 minutes.
Serve chicken over steamed rice.
Serve the extra sauce/onions on the side.

Cook on Low in slow-cooker for 5 hours - Finish in oven 10 minutes
(check chicken with an instant read meat thermometer to ensure it's done)

Recipe & Photos by: Diane Baker for Canning and Cooking at Home


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  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email