You’ll love this easy crockpot recipe for incredibly tender and juicy chicken thighs cooked in a delicious garlic sauce. The slow cooking process brings out the natural sweetness of veggies, and intensifies flavors and aromas.
• 4 Boneless Skinless Chicken Thighs • ½ Tbsp Olive Oil • Salt and Pepper, To Taste • 1 Red Onion, sliced (168g) • 1 Carrot, peeled and sliced (238g) • 1 large Potato, peeled and chopped (360g)
Sauce • 4 Cloves of Garlic, Minced • ½ Cup (112g) Tomato Paste • 3 Tbsp (45ml) Low Sodium Soy Sauce • 2 Tbsp (30ml) Honey • 1 Tbsp (15ml) Sesame Oil
Garnish • ½ Tbsp (5g) Sesame Seeds, Toasted • ½ Tbsp Chopped Cilantro • 1 Tbsp Green Onions, Sliced
1. Season the chicken thighs with salt and pepper on both sides. 2. Heat the oil in a pan over high heat. Cook the chicken for 4-5 minutes on each side until golden brown. Add all vegetables and cook for another 3-4 minutes until softening. Transfer the chicken and vegetables to the slow cooker. 3. Whisk together all the sauce ingredients in a small bowl. 4. Pour the sauce over the chicken thighs and vegetables. Cover and cook on high for 3 hours and 30 minutes, or on low for 6 hours. 5. Garnish with sesame seeds, cilantro and green onions. Enjoy!