Crock Pot Asian BBQ Chicken

Crock Pot Asian BBQ Chicken


2 lbs boneless skinless chicken thighs
1/2 cup reduced sodium soy sauce
1/3 cup ketchup
1/8 cup honey
3 garlic cloves, minced
1 tsp ground ginger
1 tbsp. balsamic vinegar (rice wine is ok too)
1 tsp. siracha (you can use more or less depending on how spicy you like it)


Arrange chicken in bottom of crock pot.
In a large bowl whisk together remaining ingredients and pour over chicken.
Cover and cook on low for 5-6 hours. Break chicken into chunks and serve over rice or noodles. Enjoy!

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