The crockpot is such a polarizing appliance. Some people swear by it and use it on a weekly basis, and others are…intimidated by it? I am in the latter camp. We got an awesome crockpot as a wedding gift, and I think I’ve used it four times in seven months of marriage. Everything I’ve made in the crockpot has turned out well, it’s just the cook times that scare me. Cook for six hours, cook for eight hours…who is that convenient for? I leave my house at 7 a.m. during the week and don’t get home until 6 p.m. on a good day (and much later on a bad day). Cook six hours? That’s something I can only handle on the weekends.
Well, this past weekend I was presented with some bad news that turned into a great crockpot opportunity. Unfortunately, when you work at a big law firm like my husband and I do, sometimes you’ll be told on a Friday afternoon that your weekend is canceled. On 6 o’clock last Friday night, my husband was informed that he had to produce comments on a 1200 page trial transcript by noon on Sunday. This meant we had to cancel our dinner plans on Saturday, but (after pouting only slightly!) I realized that I had a great crockpot opportunity on my hands.
This is one of those great recipes that you probably already have all of the ingredients for. It smelled amazing as it cooked, and it was addictive to eat. It’s not terribly healthy (lot of sugar in ketchup and honey!), but you could always cut back on the sauce, since this makes a TON of sauce. I served it with white rice and some snow peas.
CROCKPOT HONEY BOURBON CHICKEN (recipe from Table for Two)
1 1/2 pounds boneless, skinless chicken thighs
salt and pepper
1 cup honey
1/2 cup low-sodium soy sauce
1/4 cup ketchup
2 tbsp vegetable oil
1 tbsp minced garlic
1/2 cup diced onions
1 tsp red pepper flakes
cornstarch
sesame seeds
- Salt and pepper chicken thighs on both sides; place in bottom of crockpot.
- In medium bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Combine well and pour over chicken in crockpot.
- Cook on low for 3-4 hours or high for 1 1/2 – 2 1/2 hours.
- When done, remove chicken from crockpot and cut into chunks. Prior to returning chicken to pot, combine some cornstarch and cold water in a small bowl and pour into crockpot to thicken sauce. Return chicken to crockpot and stir to coat well.
- Serve warm over rice, sprinkling with sesame seeds.
This recipe probably shouldn’t be called “honey bourbon chicken,” since it doesn’t have any bourbon in it, but that’s exactly what it tastes like. Pour a glass of bourbon if you must, but either way, definitely make this chicken.
This looks incredibly delicious. Seems like a good use for thighs with the mass amount of connective tissue that takes well to slow cooking. Hell, I bet you could use bone-in thighs from a couple whole chickens just as well – just removing the bone during the ‘cut into chunks’ part of step 4.
I’ve actually never cooked a whole chicken before, closest I’ve gotten is bone-in breasts. But I bet you’re right.
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This looks great, I am definitely trying this recipe!