Ah my crockpot. It has been awhile hasn’t it? The weather is turning warmer and with that our schedules are getting tighter, no better excuse to pull out that old comeback kid the crockpot. I’m not going to lie, I adore mine, we go way back. Baby Cakes gets to take the credit for this delicious meal, I prepped everything the evening before and when he woke up he put it all in the crockpot, turned it on and then had to sit and wait all the while smelling it’s wonderful enticing aroma. He’s a strong man! I have broken by enduring less.
The word I would use to describe this recipe would have to be, Amazing!, simply amazing.
Crockpot Oriental Chicken Thighs
slightly adapted from food.com
10 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 apple cider vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon allspice
2 tablespoons dried green onion flakes
2 teaspoons cornstarch
2 tablespoons cold water
hot cooked rice
sliced green onions
Stack the chicken thighs in crock pot sprayed with nonstick cooking spray or lined with a liner.
Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, allspice, and green onions; pour that mixture over the chicken thighs. Cover and cook on low 5-6 hours.
Combine cornstarch and water; add the slurry into the crock pot and stir; Cook on high 30 minutes longer or until thickened.
Serve the chicken over rice with a colorful steamed vegetable.
I know that they don’t look that pretty but I cannot stress enough how delicious these chicken thighs were. The hardest part about this recipe was chopping the garlic and I can live with only having to chop garlic for sure. As long as I keep finding incredibly easy and incredibly flavorful recipes like this one I honestly have no excuse to not cook dinner almost every night. But hush; don’t tell Baby Cakes that I said that. Grin!