Daily Archives: February 21, 2012

Slow Cooker Honey Sesame Chicken

Don’t you just love eating that cheap, MSG-heavy Asian food at the mall? When I was little, it was my favorite meal. Now, it smells and tastes good…but doesn’t feel good….immediately after.

I’m not sure what, exactly, makes that mall food so evil for one’s entire body. Especially when you can easily make those foods at home for less money and without any of the repercussions. Anyhow, this meal offers all the pleasure of Asian flavors in a way that is guilt-free and risk-averse.

My Slow Cooker Honey Sesame Chicken makes me feel like such a mom. It involves a Crock Pot, is healthy, makes large quantities and is pleasing for little people. I even found it on some mom blog that posts recipes on Pinterest. But in my never-ending pursuit of slow-cooker recipes, I charged ahead into momland and will never come back.

My only complaint is that the maximum cooking time is 4 hours. This working gal needs something that can slow-cook for at LEAST 9 hours, preferably 10. Do most people just come home at lunch and put the Crock Pot on? People take lunch breaks? I don’t get it. So I made this over the weekend, when a rainy day kept me inside with other endeavors: baking sandwich bread, pasta frittatas and a lovely spicy pork dish with black-eyed peas.

I made a few adaptations to this (I will definitely be trying more of their recipes!)…

Slow Cooker Honey Sesame Chicken

Ingredients:

  • 1 lb. boneless, skinless chicken breasts (thighs would be fine too)
  • Salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup diced onion
  • 1/4 cup ketchup (surprise! don’t judge – just do it)
  • 2 tablespoons canola oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 T toasted sesame oil
  • 4 teaspoons cornstarch dissolved in 6 Tablespoons water
  • Sesame seeds, for garnish
  • Chopped green onion, for garnish

Season both sides of chicken lightly with salt and pepper, place flat into Crock Pot. Scatter onion over the top. In a small bowl, whisk together honey, soy sauce, ketchup, oil, garlic, sesame oil and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or until chicken is cooked through and shreds easily (mine cooked 3.5 hours). Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Shred chicken into bite size pieces, then return to pot and toss with sauce before serving. Serve, sprinkled with sesame seeds and scallions.

The honey plus ketchup add the right sticky sweetness that you expect from a good teriyaki-type dish. So yummy! Sweet and savory and satisfying. Wonderful over rice, as we had it, or noodles. Even in taco shells would be good.

Enjoy, friends! xoxo