There used to be a little Japanese restaurant that was walking distance from the first apartment my husband and I shared. They were known for their sushi, but I always ordered their “Chicken Karashi Yaki” a charbroiled, honey mustard chicken dish that was served with perfectly cooked white rice and steamed broccoli. I tried to replicate the flavors in my version of the sesame-honey chicken crockpot recipe you see on most food blogs, but subbed mustard for ketchup and coconut aminos for soy sauce. Throw this in the crock pot, get some rice going in the rice cooker with broccoli in the steamer basket compartment (see my Love Letter to my Zojirushi rice cooker here) and dinner’s deliciously done.
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- Small bowl
- 1 pound boneless, skinless chicken thighs
- salt and pepper
- 2 cloves garlic, minced
- ½ cup diced onion
- ¼ cup honey or agave nectar
- ½ cup coconut aminos
- 2 tbsp sesame oil
- ¼ cup mustard (I like Dijon or whole grain, but any kind you have around will work)
- ¼ tsp red pepper flakes
- ½ tsp dried thyme
- Place the chicken thighs in the slow cooker crock and season with salt and pepper on both sides.
- Sprinkle the garlic and onions all over the chicken thighs.
- In a small bowl or glass measuring cup, combine honey, coconut aminos, sesame oil, mustard, red pepper flakes and thyme, whisking until a smooth sauce forms.
- Pour the sauce over the chicken thighs and turn to coat.
- Cover, then set the slow cooker to low for 4 hours or high for 2 hours.
To make it a freezer meal:
- Season chicken thighs with salt and pepper and place them in a freezer bag. Add onions and garlic.
- Make sauce and pour into bag.
- Seal bag and move ingredients around in bag until chicken is coated.
- Freeze for up to three months.
- Defrost chicken, pour into slow cooker and cook on low 4 hours or high 2 hours, or until a meat thermometer reads 165 degrees.