Uploaded November 2012 | Updated September 2026, 2 hours ago
This is a great Crock Pot recipe I **cough** borrowed from the Drinking Chefs. Their channel is here:
youtube.com/user/DrinkingChefs
Their video: youtube.com/watch?v=u7DEDj7fWLc
Ingredients:
2 lb Chicken thighs and/or breasts, bone-in or boneless/skinless. I used boneless.
1 1/2 cup Honey
1/3 cup Soy sauce
2 tbs vegetable oil. I used Canola.
2 tbs Tomato paste
1/2 tsp Red pepper flakes
3 Cloves garlic (use more)
1/2 Onion, chopped
Salt & pepper chicken lightly, place in Crock Pot.
Mix all other ingredients together, pour over chicken.
Cook at low heat about 4 hours, or high heat about 2 hours.
Remove chicken and shred.
Thicken sauce with 1 1/2 tbs Corn starch mixed in 1/4 cup cold water.
For thicker sauce use more corn starch.
Turn heat to high and stir occasionally until thickened, around 10 minutes.
Dump chicken back in and mix thoroughly.
Serve over rice. YUM!
This is a keeper! I WILL make it again, and often.
MY one and only critique: spooned out of the pot, it struck me as being a little too "saucy." The sauce is very rich and flavorful, and it almost overwhelmed the chicken, at least for my tastes. You may find it suits you perfectly. Next time, I'll leave the chicken in the bowl, and spoon enough sauce into it to thoroughly coat it, then serve extra sauce on the side.
Intro music courtesy of Kevin MacLeod - incompetech.com
Title - "Gold Rush
Licensed under Creative Commons
This is a great Crock Pot recipe I **cough** borrowed from the Drinking Chefs. Their channel is here:
youtube.com/user/DrinkingChefs
Their video: youtube.com/watch?v=u7DEDj7fWLc
Ingredients:
2 lb Chicken thighs and/or breasts, bone-in or boneless/skinless. I used boneless.
1 1/2 cup Honey
1/3 cup Soy sauce
2 tbs vegetable oil. I used Canola.
2 tbs Tomato paste
1/2 tsp Red pepper flakes
3 Cloves garlic (use more)
1/2 Onion, chopped
Salt & pepper chicken lightly, place in Crock Pot.
Mix all other ingredients together, pour over chicken.
Cook at low heat about 4 hours, or high heat about 2 hours.
Remove chicken and shred.
Thicken sauce with 1 1/2 tbs Corn starch mixed in 1/4 cup cold water.
For thicker sauce use more corn starch.
Turn heat to high and stir occasionally until thickened, around 10 minutes.
Dump chicken back in and mix thoroughly.
Serve over rice. YUM!
This is a keeper! I WILL make it again, and often.
MY one and only critique: spooned out of the pot, it struck me as being a little too "saucy." The sauce is very rich and flavorful, and it almost overwhelmed the chicken, at least for my tastes. You may find it suits you perfectly. Next time, I'll leave the chicken in the bowl, and spoon enough sauce into it to thoroughly coat it, then serve extra sauce on the side.
Intro music courtesy of Kevin MacLeod - incompetech.com
Title - "Gold Rush
Licensed under Creative Commons
