Smoky Honey Habanero Garlic Ginger Crockpot Chicken
Rated 5.0 stars by 1 users
Servings
4-6 servings
Prep Time
30 minutes
Cook Time
240 minutes
This is a great set-it-and-forget-it recipe that will give you dinner and delicious chicken leftovers for the week.
Chef Christian serves up this easy weeknight dinner recipe that has layers of flavor thanks to some pantry staples and our sweet heat Smoky Honey Habanero blend.
"You don't have to remove the sauce from the stock pot if you catch it as the 6 hour mark ends. It will still be hot enough to whisk in the corn starch and thicken. I put the pulled chicken back in and put it back on low for 2 more hours to really permeate the chicken with the sweet, spicy, umami filled flavors."Author: Chef Christian Gill
Ingredients
-
2 lbs boneless chicken thighs
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1/4 cup Spiceology Smoky Honey Habanero blend
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1 cup oyster sauce
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1/4 cup soy sauce
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1/8 c fish sauce
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1 cup sweet chili sauce
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1 quart chicken stock
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2 Tbsp corn starch
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3 Tbsp cold water
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1/4 minced garlic
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1/8 minced ginger
Directions
- In a large crockpot, put the chicken thighs in the bottom of the pot.
- In a large mixing bowl, combine all ingredients except the corn starch and water. Mix till thoroughly combined and add to the crock pot.
- Set the crock pot to low for 6 hours and go to work or school or where ever you need to go to get stuff done for the day.
- When the timer goes off, or when you get home, remove chicken thighs from the broth, and pull. They should fall apart easily but grab two forks if needed.
- Remove the broth from the pot and put into a large sauce pot. Bring to a boil.
- In a small cup, add the corn starch and mix in the water until a slurry forms.
- Slowly whisk slurry into the broth. Thicken further if you would like with more slurry.
- Add pulled chicken to the crockpot and mix in the thickened sauce.
Set back to low or warm for an hour or two if you wish, otherwise serve on buns, over rice, noodles, eat as a cold chicken salad, whatever floats your boat!
