2 pounds Tyson boneless, skinless chicken thighs tenders (don't use chicken breasts)1/2 cup soy sauce
1/3 cup packed brown sugar
2 Tbsp sesame oil
3 garlic cloves, minced
Place chicken tenders into the bottom of a slow cooker. Lay as flat as possible. Combine the rest of the ingredients in a small bowl. Pour sauce over the chicken. Cover and cook on LOW for 2 hours. Turn chicken over and cook 1 hour longer. Makes 4 servings.
Review:
This chicken was fabulous! Greg and I both loved it and agreed that it was as good as Pei Wei or PF Changs. If you have extra sauce, serve over rice if you'd like. 5 stars...can't wait to try it again!
16 comments:
this looks fabulous. i will definitely try. my only hesitation is that the only kind of chicken i ever buy is the breasts from costco. so the thigh tenders are a new venture for me. do they have them everywhere? costco? can't wait to try...
going to try this tonight. Can't find thigh tenders so going for the breast tenders (although i'm such a dark meat lover). Can't wait for dinner!
I found my thigh tenders at Walmart. They are Tyson brand and they look almost identical to the bag of breast tenders. I bet you could find them at Smiths too. I know Costco has a bag of frozen chicken thighs that is about 1.91 a pound if you look in the freezers.
looks so good!I am thinking of trying a month of slow cooking. I'll probably start after Christmas.
Love your blog!
Why do you say not to use chicken breasts? Will they overcook, or do they just not go as well with the marinade?
Chicken breasts tend to get dry, tough, and overcooked in the slow cooker if you're not really careful. If you try it with breast tenders, let me know how they turn out...watch the cook time though.
We tried this tonight and definitely agree it's a 5 star dish. My husband said he would be happy if I made it every week. I went against Karen's advice and used chicken breast tenders since that's all I had. I was super careful to make sure I didn't overcook them and even though it tasted GREAT, they were just a little dry. So lesson learned...get the right meat! ;)
I tend to buy groceries on the extra-cheap, so I used frozen chicken thighs. My standard crockpot move is to add hot water to the frozen chicken and give it an hour on high. That way the skin is semi-soft and pulls away from the chicken super easily. After I drain the fatty water, I add whatever sauce/veggies will be for dinner. This recipe worked great! Next time I'll probably halve the sesame oil. It's pretty potent and I think less would lend the same flavor. Thanks for the great recipe!
It was awesome. My husband loved it. We have added it to our monthly menu.. Love your site.
This was a great meal. The whole family loved it! I imagined the sauce to be thicker and "saucier" and mine turned out thinner but was still yummy. Was yours saucier? Do you think mine was watery because I put frozen thighs straight into crockpot? Help me out I definately want the sauce to be thick and saucy. Lydia
Is the cooking time the same if the meat is frozen?
It would probably take about a half hour to 45 minutes longer.
So... do you cut your chicken first and then place it in the crockpot? Or do you do it after the meat has cooked?
I love your recipes! You're a slow cooker genius!
If you use the tenders they are already small so you don't have cut them. If you use boneless thighs then I would cut them into strips or pieces before you put them in. That way more surface area gets marinated in the yummy sauce! Thanks, I love being called a genius.
Are their any nutritional counts for this recipe? Calories, carbs etc
No, I'm sorry, I don't have the nutritional information :(
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