Asian Style Crock Pot Chicken uses coconut aminos, honey, coconut oil, and tomato paste to transform chicken thighs in the magic of the Crock Pot in 4 hours. We love to pair it with green beans and Freezer Friendly Instant Pot Brown Rice! This post contains affiliate links for products I’m obsessed with.
Confession #71 – I, too, have my share of kitchen fails.
I hope you all realize that.
The worst is when I get a great pic of something for the blog…and then I taste it, and it’s just ok.
Nobody wants to spend money or time on food that’s just ok.
Or worse.
I hope you trust in me that I only share the very best of what happens in my kitchen with you.
Like this dish. Which, in my opinion, rivals the best Asian takeout restaurant in my town.
Honey and coconut aminos do amazing things together when left alone in the crock pot. New to coconut aminos? Here is a post about what it is and why I love it!
Oh…and it’s completely clean, gluten free, and dairy free. My food sensitive toddler gobbled it up.
If you give it a try, let me know what you think!
Asian Style Crock Pot Chicken
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
Description
Asian Style Crock Pot Chicken uses coconut aminos, honey, coconut oil, and tomato paste to transform chicken thighs in the magic of the Crock Pot in 4 hours. We love to pair it with green beans and Freezer Friendly Instant Pot Brown Rice!
Ingredients
- 1 1/2 lbs of boneless skinless chicken thighs
- 1/4 cup of honey
- 1/3 cup of coconut aminos
- 1 Tbsp tomato paste
- 2 tsp coconut oil
- 1/2 tsp sea salt
- a dash of crushed red pepper
- 2 tsp rice flour (optional) or sub whatever flour you have
Instructions
- Place chicken in the crock pot
- In a small bowl, mix the rest of the ingredients together.
- Pour over chicken and cook in crockpot on low for 4 hours.
- Once finished, remove chicken and cut into cubes.
- To thicken sauce, either keep in crock pot for a few additional hours with lid off, or use a saucepan and whisk in two teaspoons of flour, if desired, and cook for a few minutes, stirring frequently.
- Serve chicken and sauce over rice or quinoa and your choice of veggie.
Notes
21 Day Fix: 1 RED, 1 TSP, 2 sweetener TSP (per serving)
WW link for personal points: Asian Chicken
Note: this recipe can make up to 3 pounds of chicken without having to double the sauce!
Nutrition
- Serving Size: 4 for 1 lb of chicken, 8 for 2lbs of chicken
Keywords: asian, dinner, slow cooker, chicken, gluten-free, grain-free, high protein, low-carb
Melissa says
We loved this recipe – thank you!!! We are making it tonight and I’m saving some orange/blue to add cashews and stir fry veggies to make it cashew chicken – I think we have enjoyed every recipe we have tried from your blog!!!
Nancylynn says
What a delicious idea!! And thanks for such an awesome note!!
Kaylee Boucher says
When did you add in the cashews?
Heather says
Have it printed to try out! Glad to have a recipe to help use up my Coconut Aminos. Wasn’t crazy about them on their own, but I bet they’ll and some nice sweetness (and some savory?) to this!
Nancylynn says
Oh good! Yes -I love the combination of CA and honey or maple syrup! And this is one of my favorite meals!
Kristen says
Should you double sauce if using 2lbs of chicken?
Jane says
Love your recipes
Nancylynn says
Thank you so much Jane!! That means a lot!!
Heather Baughman says
What’s something else I can use instead of coconut aminos?
Nancylynn says
Either low sodium soy sauce or tamari!
Rachel Marx says
I have liquid aminos. Could this be substituted for the coconut aminos?? Thank you for so many great recipes!
Nancylynn says
Sure can! Enjoy and you are SO welcome! <3 <3 <3
Stephanie says
This sounds amazing and I’m making it tomorrow night? Does it really only need 4 hours on low?
Nancylynn says
Yup 🙂
S says
I’m planning to use boneless skinless chicken breasts. Should I cook it for longer or on high? Thanks!
Nancylynn says
I wouldn’t cook it any longer – maybe less! Do you want your chicken shredded?
Cindy Krohe says
Do you think this would work using cauliflower rice verses brown rice?
Nancylynn says
Yes!!
Jenny says
Hi! Can we fix this in the instant pot?
Nancylynn says
Yes!! https://confessionsofafitfoodie.com/2017/01/21-day-fix-instant-pot-asian-chicken-thighs/
Lydia says
Can I use boneless chicken breast? or do you need to have the flavor of the thighs?
Nancylynn says
You can! I would cut them up and cook for 7 minutes.
Brianna says
Could I try this with pork loin instead? How long would I cook it?
Nancylynn says
I have this one for a pork tenderloin – https://confessionsofafitfoodie.com/21-day-fix-asian-pork-tenderloin/
Shannan Rael says
I am making this tomorrow with chicken breast. Do I need to adjust the time or temp? Should I cut the chicken or throw the breasts in whole?
Nancylynn says
Hi! Time and temp are fine to stay the same. It is totally up to you if you want to cut the chicken first, either way it will be yummy!
Lauren L. says
I love this recipe, and make it often in my instant pot. However, I have bone IN chicken thighs this week, how long should I cook?
Nancylynn says
6-8 hours on low should work great!