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.
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Ingredients:
• 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
Preparation:
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!
