Crockpot Asian Honey Chicken

  Aside from our coffee maker, my crockpot is also on my “I can’t live without” list.  It is also my often used kitchenware. It should probably be called “mom’s best friend”. The handy dandy crockpot is always there for my busy days. I remember making Crockpot Mac and Cheese and my family was just over the moon with it. They love it! Also, my all-time favorite Crockpot Hawaiian Meatballs that went viral on Pinterest. It is very easy to make and involves few ingredients and effort.

  What I love about this easy crockpot recipe is that most of the ingredients may actually just be inside your pantry! It keeps good in the fridge for a few days, too. I made a big batch of this and it is really handy on those busy nights when we have late Tae Kwondo practice nights for our daughter Lucy. You may also make this as a freezer meal!




   
 Ingredients:


6-8 pieces of chicken thighs (optional: skin removed)
1/2 cup low sodium ketchup
1/2 cup low sodium soy sauce
4 pieces minced, garlic cloves
1 tbsp. sesame oil
1/3 cup honey
1 tsp. grated ginger
1/2 tsp. dried oregano
2 tbsp. fresh chopped parsley (I've used dried parsley and it worked great as well).
1 tbsp. sesame seeds

Directions:

Grab a medium-size mixing bowl and whisk all the ingredients together.




Pour that delicious sauce over the chicken pieces. Close lid and cook on low for 6-7 hrs.



  Sprinkle with sesame seeds. Serve with rice or soba noodles, the sauce is perfect for the noodles. 



To make this recipe a freezer meal, mix all the ingredients together in a Ziploc (gallon size) bag. Label the bag with the recipe name, ingredients, and use by date.



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