Aly in GA submitted this recipe for us to make in tandem, but Nance was pretty much over the Asian recipes, and so I said I’d do it. Y’all know how much I love that soy sauce!
The original recipe came from The One-Armed Cook. Aly reports that she makes this recipe at least twice a month during soccer season. She also says:
I renamed my take on it “Oh My Asian Thighs (and Breasts)!!” because that’s what my husband said the first time he tasted this dish.
*Disclaimer: “The One-Armed Cook” is all about the shortcuts – frozen pre-chopped onions and peppers, bottled minced garlic, bagged and pre-cut veggies …basically everything to make a new Mom’s life easier when trying to get dinner on the table, while balancing a baby on your hip (metaphorically speaking, or not.) Therefore, if you WANT to harvest, wash, peel, cut, and mince garlic out of your own garden – go for it! Me, I’m going to reach in my fridge and grab the jar of already-did-that-for-you stuff!
Yes. Yes, we did JUST make an Asian chicken recipe a few short weeks ago in the form of Crock Pot Honey Sesame Chicken, but shaddup. This one looked easier, and you KNOW how I am. The easier, the better! And everything in this recipe is stuff I already had on hand, so I didn’t have to go out and buy anything. I love it on the rare occasion that that happens!
Boneless, skinless chicken thighs, low-sodium soy sauce, brown sugar, garlic, and tomato sauce.
Let me just say here that Aly uses a pack of boneless, skinless chicken thighs AND a pack of boneless, skinless breasts. I have sworn to never ever put another boneless, skinless chicken breast in my crockpot and you cannot make me do it, Aly! So I just used the thighs. The more adventurous of you out there may certainly give it a try with the breasts, with my blessing.
Put your chicken in the crock pot.
I counted out 12 thighs so that we could get several meals out of it, and they fit perfectly in the bottom of the crock pot.
Mix the rest of your ingredients together (I used a measuring cup to make pouring easier), and then pour it over your chicken.
Cover and cook on low for 5 hours.
I served mine over rice.
The verdict? It was pretty good! And you certainly can’t beat the ease. We ate it for dinner three nights in a row, and enjoyed it.
But to be honest, I prefer the Crock Pot Honey Sesame Chicken and will probably opt for that over this one – unless I need an easy meal and don’t want to go to the grocery store!
Thanks for the submission, Aly – it was very little work to get three meals worth of food for each of us, and that’s nothing to shake a stick at!
- 1 pkg boneless, skinless chicken thighs
- 1 pkg boneless, skinless chicken breasts (or a second pkg of thighs)
- 10 oz bottle low-sodium soy sauce
- ⅔ c. brown sugar
- 1 T bottle chopped garlic
- 16 oz tomato sauce
- In the bottom of a 3.5 quart or larger crock pot, place your chicken.
- Mix together the rest of your ingredients and dump over the chicken, then stir the chicken pieces to make sure they're all coated.
- (Alternately, you could mix together everything but the chicken in the bottom of the crock pot and then add the chicken and stir to coat. Whatever works for you!)
- Cover and cook on low for 5 hours.
- Serve over rice.