These Asian Crockpot Chicken Thighs are sweet and savory chicken thighs cooked until fall apart tender in the crockpot!
Crockpot Asian Chicken Thighs
These Asian Crockpot Chicken Thighs are sweet and savory chicken thighs cooked until fall apart tender in the crockpot!
Servings: 6 servings
Calories: 212kcal
Ingredients
Sauce
- 1/3 cup balsamic vinegar
- 4 tablespoon soy sauce, low sodium
- 1 tablespoon brown sugar
- 1/8 cup maple syrup, pure
- 1 tablespoon ketchup
- 1 tablespoon Sriracha sauce
- 1/2 tablespoon ginger root, fresh
- 1/2 teaspoon onion powder
- 3/4 teaspoon black pepper, ground
- 1/2 teaspoon garlic powder
Chicken
- 1 1/2 pounds chicken thigh, boneless, skinless
- 1/4 teaspoon salt
- 1/8 cup cornstarch
Garnish
- 2 stalk green onion
- 2 tablespoon sesame seeds
Instructions
- In a small bowl, whisk together balsamic vinegar, soy sauce, brown sugar, maple syrup, ketchup, Sriracha sauce, ginger, onion powder, 1/2 teaspoon pepper, and garlic powder. Chop green onions and set aside, separately.
- Season chicken with salt and remaining pepper, then place in a slow cooker; pour the sauce over top. Cover and cook on high for 2 hours (or on low for 4 hours) until no longer pink.
- Scoop sauce out from the slow cooker and place into a small saucepan, leaving the chicken to keep warm. Whisk cornstarch together with cold water until dissolved, then pour into sauce and heat over low. Stir continuously for 5 minutes until thickened.
- Drizzle sauce over the chicken. Garnish with chopped green onions and sesame seeds.
Nutrition
Serving: 1thigh | Calories: 212kcal | Carbohydrates: 14g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 954mg | Potassium: 381mg | Fiber: 1g | Sugar: 9g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg