By submitting this comment you agree to share your name, email address, website and IP address with Diethood. Because she hadn’t prepped them yet…. I made this this evening. red pepper flakes. I am very glad you enjoyed it! The sauce is still very tasty without the spices! Hi! White looks good on me, damn it! Place chicken thighs onto a baking sheet, skin side up, and broil … CAN THIS be frozen then put in crockpot at later dressing ate? My crockpot works ok with other recipes. . Would either work just as well? Can I use chicken breasts instead? The sauce is watery but that suited me as I drizzled it over some stir fried veg and egg fried rice. I made 8 thighs and doubled the recipe and it turned out perfect. I looked through the comments to see if someone else had the same issue, but didn’t find anything. 3. Then, just follow the recipe as is and enjoy. Will make again. Can this go in the oven or be cooked on top of the stove.. it sounds so good. Can you do this but use frozen chicken? Served the whole thing over top of white rice, garnished with chives, and it was absolutely delicious. Cook on the stovetop over moderate heat, stirring frequently until the sauce 5-10mins. Guessing they will be done between 2 and 3 hours right? So we’ll be having it again, definitely! . Best chicken from my slow cooker ever! Yes, I didn’t work for me either. My husband wants me to try this on ribs next, and he doesn’t eat anything, so good! We substituted basil for oregano (I had fresh basil, no fresh oregano). Hi Hannah! I was wondering if I should have put some water, it was so dark and the taste to soya sauce was really intense. (Apple juice also works to tenderize the meat in much the same way vinegar works.) I have a rice cooker which i always use to cook chicken curries and do you know if this is possible in rice cooker ? I add more garlic, minced onion, done cayenne pepper, ginger, and a small amount of garam masala. You might want to simmer the dish on medium for twenty to thirty minutes. This was a tad sweet for my family’s tastes but otherwise, was a VERY good recipe. You can make it in the oven at 400F, covered with foil, for about 50 minutes, or until the chicken thighs are cooked through. I’ve seen recipes that say to ball up aluminum foil (using several balls) and place them in the bottom of the crock and then place the meat on top of the balls. Sounds great. And next time, I’m going to try switching the honey and ketchup measurements to get the sweetness I wanted. Serve. I used wings instead of thighs and breasts. I just put this in the crockpot and the tasted the sauce before pouring over the chicken. Does anyone know if it freezes well? It thickens up pretty quickly. You will sacrifice a lot of taste if you do that. Have a great weekend ahead! Would a tomato paste work? I have no cornstarch, is there any other way to thicken this sauce up at all?? Soya? I am gonna pass on it, but it looks so damn good! Hi Susan! 3 out 4 people loved this! I cooked it in the oven at 350 for 55 min. It was a little over 5 hours. Has anyone tried this with molasses instead of honey? Thanks for sharing. A reader made this in a dutch oven at 400F for 2 hours, and she said it was amazing. Add the slurry to the sauce during the last hour and the sauce will thicken right up. . So I would advise to anybody making this on a high to keep a close eye on it the first time. Hope that helps. Thank you for the recipe. I made this dish for my family last night and served it over rice noodles. Much cheaper to do it yourself. If I were to want to add broccoli to it… at what point should I put the broccoli in the crockpot? My husband and I are not fans so we don’t have it on hand. Served with basmati rice. Family loved it! Did you double the sauce? I hope that helps. Errr! Hi! I made this for my husband and two year old and we all LOVED it! Hi Jen! I made this and my husband agrees it was horrible! If you have a minute, please let me know how this turned out for you. https://betechss.com/july-2020-calendar-excel/. They’re not even expensive . . And I served it with coconut jasmine rice, which absorbed the yummy sauce so well! it threw off the flavor a bit. I just have to try to tweak it a little. I mean, it’s obvvv the best part of everything! I shredded the leftovers and we will have as either pulled chicken sandwiches or on nachos. I did not put the chicken in the oven, but the brown color that you see is a result of the sauce – I spooned some sauce over the chicken, sprinkled it with some sesame seeds and that was all. I have just tried with rice and its amazing. You can cook it on HIGH for about 3 hours, or on LOW for 4 to 5 hours. I imagine the higher fat content is what made the sauce very thin and watered down near the end of cooking (after five hours on low). This is the most incredible chicken I ever had, THANKS. hahaha Have a wonderful day ahead! This recipe is definitely a keeper, and one I will absolutely be making again and again!! Sounds amazing . Easy to prepare and very tasty. It turned out well overall. And so many feel entitled to be a critic when online. Like “make this every other week” loved it. What is the size of the pot you used? Is their a time difference in the crockpot from using my kind of chicken? Crossing my fingers! can you tell me how to make this same recipe in the oven, Realli gd base recipe that leaves room to tweak to ur craving!! Juicy chicken breasts or thighs at a tacky honey sauce. And wholesome (but without the way”diet”), recipes in this way slow-cooker honey chicken thighs are a few of my favorites to generate. And it does add to the cooking time. I have been working at mastering Asian cuisine for over 30 years, stir frying 2-3 times a week. Smells good already! They turned black because of the sauce but they seem to have fared well in there. We didn’t use the sesame seeds, but it was still good just the same. Wondering if I can use frozen chicken breasts since I don’t have thighs on hand? Hi Jae! I don’t think you can crockpot tofu that long, but tofu soaked in your sauce and then cooked on the stovetop would be amazing. I hope that helps! I made this tonight using chicken breast & it was yummy! I did this with thick cut pork chops—fantastic! In a bowl, combine all the sauce-ingredients including, honey, ketchup, garlic, soy sauce, and dried herbs. Started on low then switched to high. I cooked it on high for 3.5 hours and added smoked paprika, ginger, onion powder, and mixed Italian herbs. Used fresh oregano and parsley from my garden. If you’re open, turn the chicken over once halfway to coat both sides. My family loved it! Thighs are frozen. Use 1 tablespoon cornstarch mixed with 1 tablespoon cold water; mix until smooth. Absolutely delicious. I would like to try it with chicken breasts and added green chilly to give it a spicy taste. Thank you for sharing. You might have a thinner sauce in the end because of the water released from the frozen chicken, but you can just make a slurry with cornstarch to thicken it up. “This recipe is so good! Yes! Oh, good point on the soy sauce!!! Can’t go wrong with this recipe!! I honestly can’t say for sure because I haven’t made it with maple syrup. This information will not be used for any purpose other than enabling you to post a comment. It never even dried out upon reheating for leftovers. I used crushed tomatoes instead of the ketchup but an even better substitute would probably be tomato paste thinned out by a tablespoon or two of water. It is so much better with the spice and the thickened sauce with corn starch. Would you say it’s possible to cook more than 4 at a time? 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