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.
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
- 1 1/2 lbs boneless skinless chicken thighs
- 1/4 cup honey
- 1/3 cup coconut aminos can sub low sodium soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons coconut oil
- 1/2 teaspoon sea salt
- Dash crushed red pepper
- 2 teaspoons rice flour optional or sub whatever flour you have
- 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 brown rice or quinoa and your choice of veggie.
First love all of your recipes and meal plans. Your site is literally part of my meal planning each week.
Ok question we love this recipe but my youngest just started eating with us. She is under 1 so no honey. Can I substitute something else? I saw in other dishes you could swap maple syrup but not sure that would work the same here. Thanks!
Totally! And thank you for being here!!
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?
6-8 hours on low should work great!
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?
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!
Could I try this with pork loin instead? How long would I cook it?
I have this one for a pork tenderloin – https://confessionsofafitfoodie.com/21-day-fix-asian-pork-tenderloin/
Can I use boneless chicken breast? or do you need to have the flavor of the thighs?
You can! I would cut them up and cook for 7 minutes.
Hi! Can we fix this in the instant pot?
Cindy Krohe says
Do you think this would work using cauliflower rice verses brown rice?
I’m planning to use boneless skinless chicken breasts. Should I cook it for longer or on high? Thanks!
I wouldn’t cook it any longer – maybe less! Do you want your chicken shredded?
This sounds amazing and I’m making it tomorrow night? Does it really only need 4 hours on low?
Rachel Marx says
I have liquid aminos. Could this be substituted for the coconut aminos?? Thank you for so many great recipes!
Sure can! Enjoy and you are SO welcome! <3 <3 <3
Heather Baughman says
What’s something else I can use instead of coconut aminos?
Either low sodium soy sauce or tamari!
Love your recipes
Thank you so much Jane!! That means a lot!!
Should you double sauce if using 2lbs of chicken?
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!
Oh good! Yes -I love the combination of CA and honey or maple syrup! And this is one of my favorite meals!
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!!!
What a delicious idea!! And thanks for such an awesome note!!
Kaylee Boucher says
When did you add in the cashews?