Crock Pot Asian Chicken Thighs Recipes Recipes Recipe For Banana

CROCK POT ORIENTAL CHICKEN THIGHS

Crock Pot Oriental Chicken Thighs image

These have a great flavor! I have adapted this recipe to make in the crock pot, one of my favorite kitchen appliances :) They're easy and yummy served over rice and topped with sliced green onions. You may want to double the sauce ingredients if you like a lot of sauce. Also, you could easily cook over the stove if you want to throw it together quickly. I like to serve it with stir fry vegetables.

Provided by Delish

Categories Chicken Thigh & Leg

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

8 boneless skinless chicken thighs
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five spice powder
2 teaspoons cornstarch
2 tablespoons cold water
hot cooked rice
sliced green onion

Steps:

Stack chicken thighs in crock pot sprayed with nonstick cooking spray.
Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, and five spice powder; pour over chicken thighs.
Cover and cook on low 5-6 hours.
Combine cornstarch and water; add to crock pot and stir.
Cook on high 30 minutes or until thickened.
Serve over rice and top with green onions.

Nutrition Facts : Calories 292.4, Fat 11.1, SaturatedFat 2.2, Cholesterol 114.5, Sodium 712, Carbohydrate 18.9, Fiber 0.2, Sugar 15.8, Protein 28.4

CROCK POT CHICKEN THIGHS

Crock Pot Chicken Thighs image

This is an easy, but hearty Asian-inspired recipe. Chicken thighs are cooked in a sweet and spicy sauce making them long on flavor, but short on prep and cooking time!

Provided by Holly Nilsson

Categories Main Course

Time 3h25m

Number Of Ingredients 12

Ingredients

8 boneless skinless chicken thighs (trimmed of extra fat)
1 tablespoon olive oil
½ cup ketchup
¼ cup low sodium soy sauce
¼ cup honey
2 tablespoons dark brown sugar
1 tablespoon fresh ginger (grated)
1 tablespoon sriracha
3 cloves garlic (minced)
2 green onions (thinly sliced)
4 cups cooked white rice (for serving)
4 tablespoons cilantro (for garnish)

Steps:

Season chicken thighs with salt and black pepper to taste.
Heat olive oil over medium-high in a 12" skillet. Cook 3-5 minutes until browned on each side.
In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
Cover the slow cooker and cook on high for 2-3 hours or until the chicken is fully cooked and the sauce has slightly thickened.
When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.

Nutrition Facts : Calories 436 kcal, Carbohydrate 34 g, Protein 45 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 215 mg, Sodium 1095 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

SLOW-COOKER CHICKEN THIGHS

Slow-Cooker Chicken Thighs image

Soy sauce, honey, garlic and ginger (along with the natural juices of the chicken) become irresistible sauce to serve over chicken thighs and rice. If you like a thicker sauce, simply add cornstarch at the end and cook a little longer.

Provided by Food Network Kitchen

Categories main-dish

Time 6h55m

Yield 6 to 12 servings

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
8 boneless skinless chicken thighs (2 to 2 1/2 pounds total)
1/3 cup honey
1/3 cup ketchup
1/3 cup low-sodium soy sauce
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
6 cloves garlic, peeled and smashed
One 1-inch piece ginger, peeled and minced
2 tablespoons cornstarch, optional
1 teaspoon toasted sesame seeds
Chopped scallions and cooked white rice, for serving

Steps:

Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.

SLOW-COOKED ASIAN CHICKEN

Slow-Cooked Asian Chicken image

Extremely tender chicken is smothered in a dark, flavorful sauce in this easy and elegant entree. It's so nice to find another tantalizing way to serve chicken. Sprinkled with almonds, this is a dish I proudly serve to family or guests. -Ruth Seitz, Columbus Junction, Iowa

Provided by Taste of Home

Categories Dinner

Time 5h20m

Yield 4-6 servings.

Number Of Ingredients 8

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 tablespoons canola oil
1/3 cup soy sauce
2 tablespoons brown sugar
2 tablespoons water
1 garlic clove, minced
1 teaspoon ground ginger
1/4 cup slivered almonds

Steps:

In a large skillet over medium heat, brown the chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. , Cover and cook on low for 5-6 hours or until chicken juices run clear. Remove chicken to a serving platter sprinkle with almonds.

Nutrition Facts : Calories 381 calories, Fat 23g fat (5g saturated fat), Cholesterol 102mg cholesterol, Sodium 907mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 35g protein.