Crockpot Asian Chicken
Adapted from this recipe
10 boneless, skinless chicken thighs
3/4 cup honey
3/4 cup soy sauce
3 Tbsp ketchup
2 cloves garlic, crushed
1 Tbsp fresh ginger, minced
1 can pineapple tidbits in juice, drained…reserve juice
2 Tbsp cornstarch
1/4 cup water
1 medium onion, coarsely chopped
3 or 4 carrots peeled & cut into rounds
1 bell pepper, cored & seeded and coarsely chopped
Place chicken thighs in crockpot. Pour in honey, soy sauce, garlic, ginger, pineapple juice and onion. Cook on low for 5 hours. Add carrots. Cook an additional 30 minutes & add bell peppers and pineapple tidbits. Cook an additional 30 minutes.
Mix cornstarch & water. Mix into the chicken to thicken the sauce.
Serve with rice…YUM!
Recipe Notes: You could easily leave out the veggies & cook them separately if you don’t want to stagger the vegetables. You can’t cook them all together, though, or the bell pepper gets really mushy.