Raise your hand if you love Asian food. Raise your other hand if you also love your crockpot.
If at least one of your hands isn't raised, this is not the meal for you. However, if you find one or both of your hands raised, with a little drool running down your chin at the thought of homemade Asian food that tastes like it's from a restaurant, this is absolutely your meal for the weekend. It's summer, so the crockpot comes in extra handy. No heating up the whole house by using that hot oven, just throw all the ingredients into the crockpot in the morning and pull them out at dinner time. It's like magic y'all. This meal is WAY more simple than last week's feature. And it has ALL THE TASTE.
Originally found this yuminess here and have been enjoying it ever few weeks since then! Thanks to Ruth, the original chef for spicing up our menu! Check it out:
- 3-4 pounds boneless chicken thighs
- 1 large sweet onion
- 1 bunch green onions
- 6 cloves of garlic
- 1/2 cup honey
- 1/2 cup ketchup
- 1/2 cup reduced sodium soy sauce
- 1/4 cup Extra Virgin Olive Oil (EVOO)
- 1 tsp cayenne pepper
- 1/2 tsp red pepper flakes (optional)
- sprinkle of sesame seeds (optional)
- Chop your sweet onion and green onions and place in medium sized bowl.
- Mince garlic and add to bowl.
- Combine honey, ketchup, soy sauce, EVOO, and spice, then stir into bowl containing onions and garlic.
- Pour contents into crockpot and cook on low for 6 to 8 hours. (You can freeze this recipe for later use also. Just divide into gallon freezer bags and label with the date.)
- Serve over rice or noodles and sprinkle the sesame seeds on top before serving.
I really can't stress how tasty this meal is! The above recipe makes between 6 and 8 servings depending on how hungry you are! If you want it to last 8 servings, I'd definitely go with the 4 lbs, not 3.
Let me know if you try it out! Or better yet, invite me over for dinner when you do! =D