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.
