Chicken Crockpot Recipe Under 3 Hours

Chicken Crockpot Recipe Under 3 Hours-Recipe 1

Ingredients

  • 4 boneless skinless chicken breasts 2 pounds
  • 1/2 cup low sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger grated
  • 4 cloves garlic minced
  • 1-2 teaspoons sriracha depending on how spicy you would like this
  • 2 scallions sliced thin, divided (white parts for cooking, green for serving)
  • 2 tablespoons water
  • 1 tablespoon cornstrach
  • sesame seeds for garnish if desired

Instructions

  1. Place chicken in the bottom of the slow cooker.
  2. In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic, sriracha and the white parts only of the scallions.
  3. Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2 1/2 hours.)
  4. Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.
  5. Transfer the liquid from the slow cooker to a small saucepan.
  6. Whisk 2 tablespoons of water with 1 tablespoon of cornstarch. Slowly add the cornstarch mixture to the sauce.
  7. Cook on high until bubbly and thickened, whisking constantly. Pour the sauce back in the slow cooker along with the shredded chicken and toss to coat.
  8. Serve immediately with sesame seeds and green onions for garnish.

Chicken Crockpot Recipe Under 3 Hours-Recipe 2

Ingredients

For the Crockpot Chicken

  • 3 boneless, skinless chicken breasts
  • salt
  • pepper
  • herbs
  • spices

Instructions

  • Place a single, even layer of chicken breasts into the bottom of your slow cooker.
  • Sprinkle with anything you desire, like salt, pepper, seasonings, herbs, etc.
  • Cook on low for approximately 3 hours* until the chicken reaches 165F on a digital thermometer. It is now ready to eat and be used in recipes.

Chicken Crockpot Recipe Under 3 Hours-Recipe 3

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 16 ounces baby red potatoes, halved
  • 16 ounces baby carrots
  • 16 ounces green beans, trimmed
  • 2 tablespoons chopped fresh parsley leaves

For The Sauce

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper

Instructions

  1. In a large bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and pepper.
  2. Place chicken thighs, potatoes, carrots and soy sauce mixture into a 6-qt slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, basting every hour. Add green beans during the last 30 minutes of cooking time.
  3. OPTIONAL: Preheat oven to broil. Place chicken thighs onto a baking sheet, skin side up, and broil until crisp, about 3-4 minutes.
  4. Serve chicken immediately with potatoes, carrots and green beans, garnished with parsley, if desired.

Chicken Crockpot Recipe Under 3 Hours-Recipe 4

Instructions

  1. Honey Garlic Sauce
  2. 1/3 cup honey
  3. 1 tbsp garlic, minced
  4. 1/2 cup soy sauce, low sodium (see note)
  5. 1/4 cup ketchup
  6. 1 tsp dried oregano
  7. Crockpot Chicken and Vegetables
  8. 2 pounds chicken thighs, bone-in, skin-on
  9. 1 pound baby red potatoes
  10. 1 pound carrots, peeled
  11. 1 cup onions, chopped
  12. 1 pound green beans, trimmed
  13. fresh parsley, chopped, for serving optional
  14. salt and pepper to taste

Instructions

  • In a small bowl, whisk together honey, garlic, soy sauce, oregano and ketchup.
  • Add the chicken thighs, potatoes, carrots and onions to a 4-6 quart slow cooker.
  • Pour the honey garlic sauce mixture evenly on top.
  • Cover the slow cooker and seal the lid. Cook on a LOW setting for 6-8 hours or on HIGH for 3-3 1/2 hours (see note).
  • About 20 minutes before serving, add the green beans to the slow cooker and optional cornstarch slurry to the sauce.
  • Re-seal the lid and cook for 15-20 minutes more until the green beans are tender and the sauce is starting to thicken.
  • Remove the chicken and vegetables to serving plates using a slotted spoon. Optional: Broil the chicken thighs for 2-3 minutes to brown the skin.
  • Drizzle sauce on top of chicken and vegetables. Garnish with optional minced parsley.