Chicken | September 9, 2013

Slow Cooker Honey Sesame Chicken

Slow Cooker Honey Sesame Chicken

We are now two weeks into the new school year.
Adjustment time. As in- get my act together and figure out what I’m making for dinner before 6 pm. I’m always looking for quick-fix dinner ideas. Slow Cooker Honey Sesame Chicken takes a little thought ahead of time, but you’re set when the “What’s for dinner??” question surfaces. It’s simple and a complete meal when served with a dish of stir fried veggies.
The leftovers would be perfect for lunch served over some greens tossed with a little Balsamic dressing.
Lunch for Momma.
That’s what I’m talking about.

Slow Cooker Honey Sesame Chicken

Slow Cooker Sesame Chicken

Adapted from LDS Living Magazine online

Ingredients

  • 4 boneless skinless chicken breasts, fresh or frozen*
  • 1/2 cup honey
  • ½ cup soy sauce
  • 1 cup diced onion
  • ¼ cup ketchup
  • 2 tablespoons vegetable or canola oil
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes optional
  • 1/2 teaspoon pepper
  • sesame seeds
  • -------------------------------------
  • 1 heaping tablespoon cornstarch
  • 1/3 cup water

Instructions

  1. Put Sesame seeds in slow cooker, combine honey, soy sauce, onion, ketchup, oil, garlic, pepper flakes and pepper. Place chicken in cooker, turn to cover with sauce.

  2. Cook on low 3 to 4 hours or just until chicken is cooked through.
  3. Remove chicken from slow cooker, leaving sauce in ceramic insert.
  4. Turn heat to high on slow cooker.
  5. Whisk cornstarch into water and pour into slow cooker. Whisk to combine with sauce. Replace lid and cook sauce on high 10 more minutes or until slightly thickened.
  6. Shred chicken, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds if desired and serve with rice.

Recipe Notes

-*I usually just throw chicken into the slow cooker frozen. It cooks in 3-4 hours on low. No thawing needed!

7 thoughts on “Slow Cooker Honey Sesame Chicken

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  1. Hi Si, Is the 1 cup of honey already halved from the original or do you suggest cutting it to 1/2 cup? This sounds wonderful. I will try it in the next few days. Love your new photo on the sidebar.

  2. mmmm:) this chicken was so tasty. i think next time i'll try to invent some sort of asian slaw to pair it with, and pile it up on a crusty roll of sorts. what would one put in an asian themed slaw? cabbage, carrots, green onion, splashes of soy sauce, fish sauce, a little mayo, a dash of hoisin? or maybe i'm way off… anyway, thanks for sharing- love your recipes as always!