Ingredients
Scale
- 4 Chicken legs
- 4 Chicken thighs
- 1 Red sweet bell pepper, sliced in strips
- 3 Carrots, sliced thinly on a bias
- 3 Garlic cloves, minced
- 2 Tbsp. Ginger, minced (or grated)
- ¼ C Ketchup
- ¼ C Honey
- 3 Tbsp. Soy sauce
- 1 tsp Pepper
- 1 tsp Thyme
- ½ C Chicken broth
- 1 Tbsp. Cornstarch
- 1 Tbsp. Water
Instructions
- Season the chicken with salt and pepper.
- Place into slow cooker, along with ½ the minced ginger, ½ the minced garlic, pepper strips and chicken broth.
- Cook on high for 3 hours or low for 5 hours.
- When chicken is cooked, bring out of the slow cooker in a bowl.
- Take a fork and remove the skin. Discard the skin and set meat aside for a moment.
- Carefully pour the cooking juices from the slow cooker, into a sauce pan.
- Add the honey, ketchup, soy sauce, remaining garlic and ginger, and thyme.
- Begin to slowly bring them to a simmer.
- **** At this point, you can do one of two things. You can return the chicken in pieces as they are, (bone in), back into the crock pot. OR, you can use a fork and remove the meat from the bones. Discard the bones and return the meat to the cooker. (This step should take 5 minutes as the meat falls off the bone pretty much.)
- In a small bowl, combine the cornstarch and water. Mix well.
- When the sauce in the pan begins to boil, remove from the heat and add the slurry.
- Add the sauce to the slow cooker and mix well.
- Cover and cook on low for an additional 30 minutes.
- Serve with a garnish of sesame seeds, and a side of rice. Enjoy!
