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This recipe for CROCK POT CHICKEN THIGHS, by , is from FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sally Smous


8- Boneless and skinless chicken thighs
⅓ cup honey
⅓ cup catsup
⅓ cup low-sodium soy sauce
teaspoon dried oregano
teaspoon crushed red pepper flakes
6 garlic cloves, peeled and smashed
one 1 -inch piece of ginger peeled and minced
2 Tablespoons cornstarch (optional)
1 teaspoon toasted sesame seeds
chopped scallions

Cooked Rice for serving

1. Spray the interior of a 6-quart crock pot with PAM, and insert chicken thighs.
2. In a glass measuring cup, whisk together the honey, catsup, soy sauce, oregano,
red pepper flakes, garlic, and ginger and pour over chicken thighs.
3. Cover and cook on low until chicken is through and tender, approximately, 5-6 hours.
4. Turn off heat and uncover. Let chicken set for 10 minutes before serving.
5, The chicken and sauce can be served as is or for a thicker sauce , remove thighs cover to
keep warm.
6. Turn crock pot to high and using a measuring cup, add 2 Tablespoons water to the cornstarch
and stir together until smooth.
7. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about
30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.)
8. Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
9. Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions.
Serve hot with rice.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes prep + 6-7 hours cooking time




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