Crock-tober Zesty Asian Chicken Thighs

Crock-tober Zesty Asian Chicken Thighs
Fork diving into chicken thighs with tennessee red barbecue sauce in the background


  • 2 Cups Rice
  • 2 Cups Water
  • 4 Chicken Thighs
  • 1/4 Cup Honey Mustard Sauce
  • 1-2 Tbsp Sweet & Savory Seasoning
  • 1-2 Tbsp Bold & Beefy Seasoning
  • 3 cups Tennessee Red Barbecue Sauce
  • 1 Tbsp Sesame Seeds 
  • 2 Tbsp Green Onion


  1. Begin by removing the chicken thighs of outer skin and trimming off excess fat.
  2. Coat in a layer of honey mustard sauce and let marinate in refrigerator for 2-3 hours.
  3. After letting the chicken thighs marinate, pat off extra honey mustard and season generously with both Sweet & Savory Seasoning and Bold & Beefy Seasoning
  4. Place in slow-cooker and cover in Tennessee Red Barbecue Sauce.
  5. Cook on high for about 3 hours or low for about 5 hours.
  6. Prepare your white rice according to the instruction. 
  7. Serve chicken thighs over rice and garnish with sesame seeds and green onion. 

Cleaned chicken thighs on cutting board & Honey mustard drizzle over chicken thighs

Chicken thighs cooking in Tennessee Red in a Crock-Pot & Plated Chicken Thighs over rice

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