The BEST Crockpot Honey Garlic Chicken (Fall-Off-The-Bone Tender!)

Okay, folks. Listen. If you've been following me, you guys got to have should have noticed by now I'm doing a lot of budget friendly, a lot of Crock-Pot videos, right? So, today I'm going to show you how easy it is to make. Check this one out. You're going to like this one. Listen, this is a crock-ot honey garlic sesame chicken. I got it. I put most of the ingredients in the name and all of that. But trust me, folks, this one going to be over the top. Let's get it. All right. So, we got chicken right here, right? So, I'm going to do it out of thighs. I love the thighs. I love the dark meat. It just makes it so juicy. Right. So, this is what we gonna do. I'mma show you these right here. And again, it comes from wherever you get your your chicken from the process. You see this right here? Some of you guys probably won't take that off just for video purposes. I'm going to go ahead and cut this extra skin. Right. Let me go ahead and move, you know, my scallion/green onion. I'm just cleaning this up so it'll be visually appealing at the end. I get rid of, you know, anything that's just out on the side. Let me just go ahead and cut this. Now, a lot of people ask me that just because I'm using a certain piece of chicken, you know what I mean? You can use other parts, too. This could have been made I ain't going to say you can do it with wings. You can do it with anything. You can do it with breast. You can do this with drumsticks. But here's a question some people going to ask me. Can I make this and use boneless? I'm going to go ahead and debone, you know, one just to show you guys. Right now, I just want to clean some of this up. See that? We just get rid of all of this extra skin and all of that. Talk to me down in the comment section below. How many of y'all wash and clean your chicken? I don't really show that cuz everybody got their own method. If you guys want me to show that one day in a video, I'll show you. My grandmother was from the south, you know what I mean? So, she used a lot of uh lemon juice, you know, things of that nature. You know, when you're doing it, wash it, run it under the sink, but I want you to give you guys a homework assignment. I want you to go ahead and look at the FDA and see what they recommend. I know y'all ain't going to like what they say, but just let me know. Let's open up the conversation. [Music] All right. So, after I trimmed them all, you know, made some cuts. I'm not going to be crucial. You see that right there? I mean, I can't take that off, but we want to have some flavor to mix in there with our sauce, right? So, I'mma take this one. If you guys didn't know, I'll be preaching to the choir to those who do know, right? So, I'mma take this and what we going to do is we going to debone that. So, I'm going to take my knife and I'm going to get underneath this bone right here on this thigh and I'mma push it all the way through. You want to be careful. Let me see. Let me get this under here like this first. Let me just open it up this way. Let's just trace this. I don't know why I was trying to do it that way. It needs to be done like the easiest, right? So, I'll just trace this bone. You want to have a sharp blow. Notice how I just do this. It's almost like I'm scoring it. But see how it opens up right there. Right now, it'll be easier for us to get underneath the bottom of it. And then if you look, see how it came through? Right? I'm going to turn the knife this way cuz what I want to do is I want to cut along and I want to trace the knife. I want to keep my chicken as much chicken as possible. Right? So, we just bring this in like this. Now, I'm going to turn it and we going to cut towards the top of the bone. You see this right here? It cuts the tendons and all of that off of there. Now, like I said, I want to keep the chicken. You guys can do this and come up with a technique that you'd like to use, you know, I mean, that's easy for you, you know? But the main thing is you just want to get this bone out of here. Would this be better with boneless? Yeah. And don't forget when you buy with the bone, it's much cheaper this way than to buy boneless. Right. So now I just take it and I just pull it like this. You see how that is? It kind of like releases itself. And then I can see it's got like a little bit of a tendon on it. So what I'll do is I'll just cut down. And voila. The more you do it, the better you get. Of course, it was going to be difficult for me, you know, showing you guys that I'm making a video. Now, this piece that I'm cutting off right now, don't be as critical as me. Again, I'm making a video and I just like it. Like, look at that right there. Tell me you wouldn't want to go ahead and put this some breading on this and fry it. Woo! This make a great sandwich. As you guys can see, you want to talk about like the ease of making something, look at this right here. After we just did that little bit of trimming, all we going to do is stack these thighs, you know, in the inside, right? So, we just want to get them all in here. Now, you guys can double this recipe. This that boneless one. I'mma put this one right here so I can keep up with it. Boneless is going to be me, right? So, we just get them. I kind of like tucking them in like this. You see that? Yes, sir. Now, for anybody ask, let me give you that information. This is a seven quart crock pot. Now, this is super easy to make. Nice and big. And I got 1 2 3 4 five six to fit in here. I'm going to set this off to the side. how we going to make the sauce and put that on top. All right. So, look, you guys going to love this. The rest of the ingredients, if you did it the way I do it, I measure out everything and keep everything to the side, right? So, what I'm going to do is I'mma separate my sesame seeds. We don't need that. And then my green onion. We don't need that, right? But everything else goes in this bowl right here. You got to love it. Now, don't forget the full ingredient list is on my website. That's smoking and grilling withab.com and that's wiitab.com. So, I know some of y'all looking at that like, damn, is he putting barbecue sauce in there? No, this is ho ho. You guys make sure that I said it right. Hoan sauce. Right now, I'm going to go ahead and say this again cuz I can't quite remember this. If you spray your Pyrex with a non-sticking spray, your honey or anything that'll stick will just slide right out. One of these days, I'mma get it. But I'm going to give you guys a pro tip. Okay, so look, you guys see these ingredients right here? There's not a whole lot to it. This is really truly a dump and go. So don't forget the full ingredient list is on my website, smoking grillingwithab.com, and that's witab.com. Okay, so look, you see the name of it is honey garlic chicken, right? So of course we got to have the garlic, right? So I'm going to be using my press. I love using my press cuz I am tired of I don't know how long you guys been cooking, but I'm tired of just, you know, doing a mince, right? So, this is it right here. You guys can pick these up. They on my website. They everywhere. You know what I mean? Uh, so listen, we just going to go ahead and just give this a, you know, squeeze just like that. And then I'm going to just take a straight edge, right? So, we always cooking when using a knife or doing something like that. You can use that. You, you see, even when it minces, you can go ahead and use one of these, you know, spatulas. What I like about it is, you see this little piece right here? That's still all of the garlic. I want to get it all, folks. Love the aromatic that it kicks back. So, let's just put this in here like this. Let's do another. Yes, sir. All right. So, once you got everything in there, look, I'm going to turn it around this way so you guys can just see. See all of that? That's all of that minced garlic. I'm going just tell you, there's something about these Asian, you know, ingredients, you know, I mean, soy, hoen, you know what I mean? And garlic, man, that smells good. Now, look at this right here. This is all worked down on the bottom, right? Let me do it again. Look at that. Yes, sir. So, now we just get in there with that whisk and get it all to, you know, like incorporate. You want it to have that honey flavor. So only two ingredients you should have left would be your green onion, you know, scallion, and you should have your sesame seed. Now, when I pick it up like this, look, that's telling me it's diluting. Yeah, this is what we want, folks. The rest of it, you guys can figure out from here. We just going to pour that on there. Then we going ahead and set this crock pot and I'm going to see you guys later. So, this is what I like. I like to see all of that, you know, the garlic, the minced garlic on top. Now, when I tell you it's dump and go, watch what I do. I'm getting ready to dump. Right. And I do like to put it on here. Love the color. You know what I mean? That you see. You can see. Oh yeah. Look at that. That's what you get from that soy. And I like to get it all. Using that dark beet is going to put a lot of flavor inside of that. This is going to be fire, folks. [Music] Okay. So, listen. My timer went off. Actually, my timer went off about 30 minutes ago, right? So, this particular crockot, like anything that's modern, it has set itself to warm. So you guys come on here and take a look at that right there. Ooh, look at that. Now, what I'm getting ready to do is I'm getting ready to cut me some of these uh green onions. Notice how I cut them since we doing something Asian. I don't know why it has to be cut like this. You can cut them like this or I can do this. Watch this. I can get it even more slanted. It's really up to you. But I just love to, you know, get them and they end up looking like this. Okay, so this what we going to do. I got some running to do. And this is what make this Crock-Pot video, you know, like super nice, right? We going to go ahead and put it on low. And I'mma set my time. I'mma set it for six hours. You can go seven hours, you know what I mean? Or it really depends on your uh six and a half would do. And I'mma hit start. It really depends on your crockpot. I know mine 6 6 and 1/2. That's going to do it. So now I'm going to get some sesame seeds. And I like to just put these right here over the top. And I got these gloves on. And what I'm trying to do is to put them apply these so that they don't just clump up, you know, on there, right? So we just get some of these on here like that. Then we going to hit it with them green onions. That green part of it. Oh man, I just wish you guys could smell it. I'm working on smellvision, folks. [Music] All right, folks. Look, I done decorated it. Did everything I was supposed to, you know what I mean? Uh, not only is, you know, the green onion tops just for like the garnish, but don't forget it does level up a little bit of the flavor, too. And then putting the sesame seeds, you really don't taste those. Now, if you guys want to, you can go ahead and, uh, toast them. Listen, I'm not going to over talk it. I just want to show you this. I actually look when your chicken breaks like that. Is that moist enough for y'all? I don't need no knife. All right, let me just go ahead and get some of this. You guys see that? Cheers, y'all. Look at that steam. No, this right here fire. Now, hold on. Hey, I don't know what to say. Simple, you know? I mean, it gives you that little Asian theme in the house. And listen, you can cook multiple. You can actually stack this on top, double the recipe, make sure that everything is coated, you know, in your sauce, and you could probably feed 10 people. You know what I mean? Hey, this is super good. Just check it. Make sure you got 165 internal. And boom, that's it. If you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash subscribe button, and tell everybody out there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And you know what, folks? I'm not f to fake no funk. I'm about to just straight eat. I'm out. Peace. [Music] Heat.