3 Sep 2012, 8:55am
Of Food and Love recipes:
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  • Of Food And Love: Crockpot Honey Bourbon Chicken

    Sometimes I get a hankerin’ for something and it will drive me crazy if I don’t follow through.  Well, the other day I got a hankerin’ for some crockpot chicken and wouldn’t you know, I was missing one ingredient.  We live about 12 minutes from the store, but it feels like longer because of all the twists and turns in the road.  I wasn’t particularly eager to race off, but I had to in order to get this in before noon.  Best decision. ever.

    This is one of those recipes that you can whip up in no time and you should have all the ingredients in the pantry.  I like those recipes.  :)

    I had it in the crock for about 3 hours and it was just right (my crockpot has three settings, 4 hours high, 6 hours medium, 8 hours low, so I had to turn it off manually)

    The chicken was so soft, came right off the bone.

    After pulling the chicken off, I added a little corn starch to the delicious liquid left in the crockpot before putting the chicken back in.  (I suppose the corn starch is meant to thicken it, but I didn’t really notice much difference)

    Then, I served it over rice.  It was so, so good!  There was too much to be eaten in one sitting so I froze the rest for a rainy day :)

    Long live fabulous recipes!
    Enjoy

    Honey Bourbon Chicken    courtesy of :: Tasty Kitchen

    • 1 pound Boneless, Skinless Chicken Thighs
    • 1 teaspoon Salt
    • 1 teaspoon Pepper
    • 1 cup Honey
    • ½ cups Low Sodium Soy Sauce
    • ¼ cups Ketchup
    • 2 Tablespoons Vegetable Oil
    • 2 cloves Garlic, Minced
    • ½ cups Diced Onion
    • ¼ teaspoons Red Pepper Flakes
    • 2 teaspoons Cornstarch
    • 6 teaspoons Water
    • Sesame Seeds, For Garnish

    1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
    2. In a medium-sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
    3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
    4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
    5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

     
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