Asian Inspired CrockPot Chicken

Our family loves Asian food, be it chow mien or sushi.  I have made a few recipes but wanted to try something for the CrockPot.  Another thing that inspired this recipe is we buy whole chickens as they are much cheaper than buying them in pieces.  We use the breasts in various ways, we fry up the legs and wings and slather on buffalo sauce, but I never know what to do with the thighs.  Problem solved!

Asian Inspired CrockPot Chicken

4 Servings

Ingredients:

6 chicken thighs (boneless, skinless)

1/4 c soy sauce

2 T rice wine vinegar

1/4 c sake

2 T honey

1 c chicken stock or broth

2 T ginger, minced

3 cloves garlic, minced

1/4 c onion, chopped

1 T chili paste (found in the Asian aisle of the supermarket)

Salt

Pepper

2 T sesame seeds

4 T cornstarch

4 T water

Instructions:

Place chicken in Crockpot.

In a medium bowl mix all remaining ingredients except sesame seeds, cornstarch, and water.

Pour liquid mixture over chicken; top with sesame seeds.

Cook for 6 hours on low.

After 6 hours, remove chicken and set aside while leaving sauce in CrockPot.  

Mix cornstarch and water in a small bowl until cornstarch is dissolved.  

Add cornstarch slurry to CrockPot.  

Turn CrockPot on high and cook an additional 15 minutes.  

Pour sauce over chicken and serve.

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