Slow Cooker Asian Chicken

This recipe is a great base for putting together a bunch of different meals, but the base itself is also quite versatile and can be adjusted to pretty much any palette. It’s important to taste the sauce and adjust the amounts of each ingredient to your liking before putting it into the slow cooker, since that flavor will only intensify as it cooks. We love to eat this chicken shredded inside Butterhead lettuce cups, but it’s also great over rice or in a salad. Be sure to make plenty of it, though: just like with Chinese take out, the leftovers are the best part! 

  • Serves: 2
  • Cook Time: 30 minutes
  • 3 pound Chicken thighs, skins removed
  • Kosher Salt
  • Pepper
  • 2 tablespoon Honey
  • 0.5 cup Ketchup
  • 2 tablespoon Oil (preferably Sesame Oil)
  • 2 cloves Minced garlic
  • 0.5 cup Chopped Green Onion
  • 0.25 teaspoon Red pepper flakes (optional)
  • 1 tablespoon Cornstarch (optional)
  • Gotham Greens Butterhead Lettuce
  • 0.75 cup Organic Soy Sauce
  1. Remove skin from chicken thighs if they are not skinless, season with salt and pepper, and place in slow cooker.
  2. Combine all ingredients (except cornstarch (optional), water, and lettuce). Mix well. Taste to adjust sweetness/saltiness. If not sweet enough for you, add honey. Pour over chicken.
  3. Cook on low for 4 hours or until chicken is tender. (If you add chicken pieces, increase the cooking time.)
  4. Take chicken out. At this point, thighs can be kept whole or shredded to serve over rice or in lettuce cups.
  5. If using cornstarch to thicken sauce, mix cornstarch and water in a small bowl. Pour in slow cooker. Heat 5 minutes. Reduce sauce to desired thickness. Return chicken to slow cooker.
  6. If skipping cornstarch, return chicken to slow cooker and heat on high for 5 mins or until reduced to desired thickness.
  7. Serve up with rice, butter lettuce, or on a salad, as desired.