Crock Pot Asian Chicken Thighs Recipes

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CROCK POT ASIAN CHICKEN THIGHS



Crock Pot Asian Chicken Thighs image

This is a sweet, rich dish that is delicious over rice. It is very popular in my online mother's group ... You can chop and change the veggies if you like.

Provided by Gingernut

Categories     Stew

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 orange, juice of
1/2 orange, zest of
6 boneless skinless chicken thighs
2 cups frozen whole kernel corn
1 red bell pepper, seeded, de-ribbed and cut into strips
2 carrots, sliced
1 cup hoisin sauce (or a combination of hoisin and barbecue sauce) or 1 cup spicy barbecue sauce (or a combination of hoisin and barbecue sauce)
1 teaspoon fresh gingerroot, grated (or more if you're a ginger fan)
6 green onions, chopped
1 cup cashew nuts

Steps:

  • Place all ingredients, except green onions and cashews, in a crock pot.
  • Cover and cook on low for 7 to 8 hours, or 4 hours on high.
  • Remove chicken to a serving platter and top with green onions and cashews.

5 INGREDIENT CROCKPOT ASIAN CHICKEN THIGHS



5 ingredient Crockpot Asian Chicken Thighs image

These Crockpot Asian Chicken Thighs feature juicy and rich meat covered in a brown sugar and soy sauce glaze. They are bursting with flavor and so delicious!

Provided by The Ashcroft Family Table

Categories     Dinner

Time 4h5m

Number Of Ingredients 6

5-6 skinless chicken thighs (trimmed of fat)
½ cup soy sauce
½ cup brown sugar (packed )
2 tablespoons sesame oil
3 garlic cloves (minced)
Cooked rice

Steps:

  • Arrange chicken in the bottom of the slow cooker as flat as possible.
  • In a small bowl combine soy sauce, brown sugar, oil, and garlic.
  • Pour sauce over chicken.
  • Cover and cook on low for 2 hours.
  • Turn chicken over and cook for 1-2 additional hours until thighs are cooked through and tender.
  • Once done, remove the chicken from the Crock Pot and pour any remaining sauce in a gravy or sauce boat to use over the chicken.
  • Serve chicken and sauce over cooked rice.

Nutrition Facts : ServingSize 1 serving, Calories 237 kcal, Carbohydrate 20 g, Protein 20 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 89 mg, Sodium 1169 mg, Sugar 18 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 6 g

CROCK POT ORIENTAL CHICKEN THIGHS



Crock Pot Oriental Chicken Thighs image

These have a great flavor! I have adapted this recipe to make in the crock pot, one of my favorite kitchen appliances :) They're easy and yummy served over rice and topped with sliced green onions. You may want to double the sauce ingredients if you like a lot of sauce. Also, you could easily cook over the stove if you want to throw it together quickly. I like to serve it with stir fry vegetables.

Provided by Delish

Categories     Chicken Thigh & Leg

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 15

8 boneless skinless chicken thighs
5 teaspoons olive oil
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five spice powder
2 teaspoons cornstarch
2 tablespoons cold water
hot cooked rice
sliced green onion

Steps:

  • Stack chicken thighs in crock pot sprayed with nonstick cooking spray.
  • Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, and five spice powder; pour over chicken thighs.
  • Cover and cook on low 5-6 hours.
  • Combine cornstarch and water; add to crock pot and stir.
  • Cook on high 30 minutes or until thickened.
  • Serve over rice and top with green onions.

Nutrition Facts : Calories 292.4, Fat 11.1, SaturatedFat 2.2, Cholesterol 114.5, Sodium 712, Carbohydrate 18.9, Fiber 0.2, Sugar 15.8, Protein 28.4

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