Zesty Asian Chicken Thighs | Crockpot Recipe
Rated 5.0 stars by 1 users
Category
Entree
Servings
4
Prep Time
15 minutes
Cook Time
3-5 hours
Author:
Blues Hog
Ingredients
-
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
Directions
- Begin by removing the chicken thighs of outer skin and trimming off excess fat.
- Coat in a layer of honey mustard sauce and let marinate in refrigerator for 2-3 hours.
- After letting the chicken thighs marinate, pat off extra honey mustard and season generously with both Sweet & Savory Seasoning and Bold & Beefy Seasoning
- Place in slow-cooker and cover in Tennessee Red Barbecue Sauce.
- Cook on high for about 3 hours or low for about 5 hours.
- Prepare your white rice according to the instruction.Â
- Serve chicken thighs over rice and garnish with sesame seeds and green onion.Â
