Crockpot Honey Soy Chicken

30 days out from the big move.  I can hardly stand it.  It feels like I’ve been waiting for this for the past 3 years.  Sure, I’ve been busy. And every time we move, I try to make a list when we get there of things I want to do and a list when we leave of what I liked about living there.  And since 2016 is supposed to be my YOP (Year of Positivity), I refuse to say anything bad about my time in CT.  KB challenged me one day…”You can’t find something positive about everything.”  Sure I can.  “OK, what about living in CT?”  He knows me too well.  Well, KB, I give you my list of things I like about living in CT:

1. It’s close to New York and Boston (and a lot of other New England States).  In fact, I pretty much have ALL of New England checked off my 50 states marathon list.

2. There’s lobster rolls.  And fresh seafood.  Oh, and did I mention lobster rolls?

3. It has 4 seasons…which pretty much consist of winter and summer with about 2 weeks of fall and spring, but hey, at least there’s 4 seasons.

4. Since we are stationed near the Factory, I’ve gotten to see a lot more of my old friends as they come through for various reasons.  I used to freak out a little going through the gates the first few times we had to visit KB on duty, but now I’m friends with the gate guard.

Anyways, as we get ready to move, I’m making easy dinners in the crockpot.  One of these days I’ll upgrade my crockpot, but we’ve been together for almost 14 years so I’m definitely getting my money’s worth.

The other day I made this honey-soy chicken in the crockpot.  I shredded it and served it over brown rice with broccoli.  And at least 3/4 of the Beckmann’s ate it up!  All except my little buddy who is more of a cheese and carbs man than a meat eater.

Start by layering sliced onions and bell peppers (whatever color you want…I don’t discriminate)


Add boneless, skinless chicken thighs.  You could use breasts if you want, but I find they tend to dry out a little in the crockpot all day.


In a medium bowl, mix together the soy sauce, mirin, sesame oil, honey, brown sugar, ginger, garlic, black pepper and crushed red pepper.


Pour over the chicken.


Cover and cook on low for around 6-7 hours.  Remove chicken.  Shred and return to crockpot.


Serve and enjoy!



1 1/2 lbs boneless, skinless chicken thighs (or breasts if desired)
1 large yellow onion, sliced
1 bell pepper, sliced
2/3 cup low sodium soy sauce
2 Tablespoons mirin (Japanese cooking wine – can be omitted if desired)
1 Tablespoon sesame oil
1/4 cup honey
2 Tablespoons brown sugar
4 cloves garlic, minced
2 Tablespoons fresh ginger, grated
1/2 teaspoon black pepper
1 teaspoon crushed red pepper (more or less)
*green onions and  sesame seeds for garnish

In the bowl of a slow cooker, layer onions and peppers.  Top with chicken thighs.  Meanwhile, in a medium bowl, mix together the soy sauce, mirin, sesame oil, honey, brown sugar, garlic, ginger, black pepper and crushed red pepper.  Pour over the top of the chicken.  Cover and cook on low for 6-7 hours.  Remove chicken and shred.  Return to the crockpot until you are ready to serve. Serve over rice, garnish with green onions and sesame seeds.