Using a slow cooker (crockpot) is my new favorite way to cook because it does most of the work for you. Maximum taste, minimal work. This recipe calls for chicken thighs to be seared prior to adding them to the slow cooker. Searing Chicken? Yes. This helps to brown the meat a little and retain its form while soaking in all the flavors in the pot. If you skip the searing, it will be just as delicious but may fall apart a little. This recipe is also naturally gluten free and dairy free naturally. To thicken the sauce, we use cornstarch instead of flour.
This recipe is relatively low calorie, flavorful and can be prepared in advance. I have been eating this particular meal for weeks as it has become a favorite for my weekly meal prep rotation.
Sesame BBQ Chicken Thighs
Ingredients
- 1 lb Boneless and Skinless Chicken thighs
- 1 TBSP olive oil
- Pinch salt
- Pinch pepper
- Sauce:
- ½ cup soy sauce
- ½ cup ketchup
- ⅓ cup honey
- 2 tsp sesame oil
- 3 cloves garlic
- 2 TBSP cornstarch
- ¼ cup water
Instructions
- Mix sauce ingredients together in a small bowl. Set aside
- Heat olive oil over medium heat in a large frying pan. Season the Chicken thighs with salt and pepper and put it in the pan to sear. Cook each side for 4 mins or until browned. ( the inside of the chicken doesn’t need to cook as the slow cooker will cook it later on).
- Put the chicken thighs and sauce into a slow cooker and cook for 3 hours on high (no more than 5 hours or it will break apart too much)
- Serve with rice
