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Crockpot Asian Chicken Thighs

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Crockpot Asian Chicken Thighs

2.5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Asian
Keyword: cabbage, chicken thighs, crockpot, dairy free
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 servings
Calories: 498kcal

Ingredients

  • 1/3 cup vinegar, balsamic
  • 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
  • 1 1/2 pound chicken thigh, boneless, skinless
  • 1/4 teaspoon salt
  • 2 stalk green onion
  • 2 tablespoon sesame seeds
  • 1/8 cup cornstarch
  • 1/8 cup water

Serve With

  • 1 medium mango
  • 1 medium cabbage
  • 1 medium bell pepper, red
  • 2 stalk green onion
  • 1/8 cup cilantro
  • 4 tablespoon lime juice
  • 1/8 cup vinegar, rice wine
  • 1 tablespoon soy sauce, low sodium
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 cup cashews
  • 1/2 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. Add chopped onions and sesame seeds. Cover and cook on high for 2 hours (or on low for 4 hours) until no longer pink.
  • For the mango slaw: thinly slice the mango, cabbage, bell pepper, and green onions, and add to a mixing bowl. Add chopped cilantro, lime juice, rice wine vinegar, soy sauce, sesame oil, sugar, chopped cashews, and sesame seeds. Toss well to fully coat. Cover and refrigerate until ready to serve.
  • 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, and serve mango slaw on the side.
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Nutrition

Calories: 498kcal | Carbohydrates: 51g | Protein: 41g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 148mg | Sodium: 1248mg | Fiber: 9g | Sugar: 32g

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