Honey bourbon chicken served over white rice.

Last weekend I was in the mood for Chinese food, but I can never seem to find a good place to go around my house.  Here is a simple and delicious recipe.  You will no longer have to stop and get takeout on the way home. Plus it doesn’t take all day to cook like some crock pot recipes do!

Crock Pot Honey Bourbon Chicken

Adapted from Table for Two

1 lb. boneless, skinless chicken thighs

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. extra-virgin coconut oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, coconut oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3–4 hours or high for 1 1/2–2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Save a little bit of the chicken and come back tomorrow for an amazing Chinese appetizer!

- Jen