Every year it seems like December hits and the holiday hustle and bustle takes over! It is a wonderful time of year full of celebration with family and friends…but it can also get pretty busy!
Since Thanksgiving I am 72% done with Christmas shopping, have wrapped many of the gifts already, and am anxiously waiting for the recipients to open them. I have also crossed off my first Christmas celebration since this past weekend my dad’s parents drove to Michigan to visit. Yay!
We ate together, talked, opened presents, and I was able to take my grandma shopping (which brought me up to 85% done on my shopping list)! I wish all my family members lived close to me, but like many other people, this is not the case so we make the most of the time we have together.
I also enjoyed playing with my new toy (my camera).
At the end of the busy weekend I was drawn to a tried and true Crock-pot recipe I discovered on the internet. I am embarrassed to say I am not quite sure where this recipe originated…I have seen it on quite a few blogs and websites over the past year or so. I made a couple tweaks to the original recipe, but since it is so popular I wanted to share my version! This is a simple go-to for any busy weeknight.
Recipe modified from the version found on the Chef In Training blog.
- 2 packages boneless skinless chicken thighs (about 12 total)
- 1 c. honey
- 1/2 c. soy sauce
- 1/4 c. ketchup
- 1/2 tsp crushed red pepper flakes
- 2 cloves garlic, minced
- salt and pepper, to taste
- 1 onion, diced
- 2-3 tbsp. cornstarch
- Sesame seeds, for sprinkling
- Sliced scallions, for garnish (optional)
Served with: basmati rice and sauteed sugar snap peas
Arrange chicken thighs in the bottom of the Crock-pot insert; I like to use thighs when I slow cook because they stay very tender. I find chicken breast has a tendency to get dry…and is there anything worse than dry chicken? Season the chicken lightly with salt and pepper.
Combine honey, soy sauce, ketchup, crushed red pepper, and garlic.
Sprinkle diced onion on top of the chicken and drizzle sauce evenly over the mixture. Thanks to the husband for this photo…I can’t quite seem to pour and hold the camera at the same time yet. Turn Crock-pot on HIGH for 2 hours or LOW for 4 hours. Remove chicken and slice into bite size pieces or shred with two forks. Return to Crock-pot and stir into the sauce.
Remove about 1/2 c. of the sauce into a bowl and stir in cornstarch.
Once dissolved, add the mixture back into the Crock-pot and let thicken for 10-15 minutes.
Sprinkle with sesame seeds and sliced scallions for a pretty garnish. Serve with basmati rice and sauteed sugar snap peas for an impressive dinner with minimal effort. Added bonus: it tastes better than take out! Enjoy!