Ingredients
- 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1/4 cup water
- 2 tablespoons green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
If you’re out of hoisin sauce, a mixture of soy sauce, peanut butter, and honey could work in a pinch. And if you prefer a little more heat, feel free to up those red pepper flakes!
Instructions
- Begin by preparing your chicken thighs. Cut them into bite-sized pieces and place them in the bottom of your crockpot.
- In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes. My abuela always taught me to taste as I go, so feel free to adjust the seasoning to your liking.
- Pour the sauce mixture over the chicken in the crockpot, ensuring that every piece is well-coated.
- Cover and cook on low for 4-5 hours, or until the chicken is cooked through and tender. The beauty of crockpot cooking is in its simplicity and the way it allows flavors to meld beautifully over time.
- Once cooked, give everything a good stir and let it sit for a few minutes to allow the sauce to thicken slightly.
- Serve hot, garnished with sliced green onions and sesame seeds. This was always my favorite part as a kid — the presentation that made every meal feel special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International