Crock Pot Honey Chicken
A few weeks ago I posted a Crock Pot Recipe Roundup and boy, oh, boy, do I wish I had made this Crock Pot Honey Chicken beforehand, so it could have made it to the collection.
You guys know that I am always nervous making boneless chicken breasts in the Crock Pot. For the longest time I would overcook it and end up with dry chicken. Even though I feel I have finally mastered the art of boneless chicken breasts in the Crock Pot, I admit, I prefer to use thighs. That’s right, I’m a thigh gal.
I had some boneless thighs in the fridge and I thought maybe I would make one of those Honey and Brown Sugar Crock Pot Chicken recipes that I’m always seeing on Pinterest, except….
After I got the chicken in the Crock Pot and the honey poured over it, I realized I was out of brown sugar. Argh! I hate that. I decided to balance the sweet of the honey that I already had in there, with some heat. I had two options in my fridge (garlic chili sauce and sriracha) and I was torn between them.
In the end I decided to use the sriracha, only because I’ve been using the garlic chili sauce a ton lately and I am actually getting a little low. I think you could use either one, depending on your taste. You can also adjust the amount of heat you want. I started with 2 teaspoons and at the time that the chicken was cooked and I was shredding, I tasted the sauce and thought it could use a little more heat. I can’t emphasize enough, how important it is to taste your food. A recipe is like a general guide and you have to adjust to your liking. If you are new to cooking, this may seem scary, but trust me, it’s the only way you will ever get a feel of how much seasoning you like.
While we’re on the subject of Crock Pots. I have owned a few in my time and they all cook a bit differently. I finally have one that I really enjoy. Mine is the Rival Crock Pot Smart Pot
One last thing. I always and I mean always, use a Crock Pot Liner
Ingredients
- 1.5 lb boneless chicken thighs
- 1/4 C honey
- 1/4 C steak sauce (ie: A1)
- 2 tsp sriracha sauce (more or less according to your desired heat level)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 C white rice, prepared
- Optional: salt
Instructions
- Prepare crock pot by either lining with a cooking liner or spraying with non stick cooking spray.
- Place chicken thighs on bottom of crockpot. Top with honey, steak sauce, sriracha, onion powder and garlic powder.
- Cook on low 4 hours.
- When 4 hours is up, remove chicken and shred with two forks. Before you return chicken to crock pot, taste your sauce. If desired, add salt. If you prefer more heat, add a little more sriracha. Stir the sauce and return chicken to crock pot. Cook on low 20 more minutes.
- Serve over cooked white rice.
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