We felt like something Asian tonight, and I ran across this idea on Pinterest so decided to give it a try. It can be made with any boneless chicken, but I prefer the thighs to the breasts for a couple of reasons: breast meat tends to fall apart more easily when cooked for this length of time, and thigh meat because of it's higher fat content seems to take flavors more consistently.
The combination of sweet and spicy from the honey and red pepper flakes works well here, and the garlic and onion help to keep the flavors blending well. For some reason the sauce didn't thicken up as much as I expected it to, so this one will take a little more playing around with.
Crock Pot Honey Sesame Chicken
Simple crock pot take on basic asian food
4 hours, 20 minutes
- 6 to 8 boneless, skinless chicken thighs or 4 chicken breasts
- Salt and pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup ketchup
- 1/2 cup low-sodium soy sauce
- 2 tablespoons vegetable oil or olive oil
- 1/4 teaspoon red pepper flakes
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- 4 teaspoons cornstarch
- 1/3 cup water
- 1/2 tablespoon (or more) sesame seeds
- 3 scallions, chopped
- Place chicken in Crock Pot and lightly season both sides with salt and pepper.
- In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
- Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.
- In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.
- Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.