This recipe is pretty popular in our house. It’s easy to assemble and packs a lot of flavour punch for a crockpot meal. The most amount of effort goes into shredding the chicken but it’s not that bad. I imagine I’ll be making this again, and soon, now that the weather looks like it might start to heat up (it’s been a really crappy cold and wet start to the season here in Vancouver) and cooking in front of a hot stove or oven will quickly lose it’s appeal.
Crockpot Honey Sesame Chicken
- 6-8 boneless, skinless chicken thighs or 4 chicken breasts
- salt and pepper, to taste
- 1/2 c shallot, finely diced
- 2 cloves garlic, minced
- 1/2 c honey
- 1/4 c ketchup
- 1/2 c low-sodium soy sauce
- 1 Tbsp olive oil
- 1 Tbsp sesame oil
- 1/4 tsp red pepper flakes
- 4 tsp cornstarch
- 1/3 c water
- 1 Tbsp sesame seeds, for garnish
- Place chicken in crockpot 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 tsp cornstarch in 1/3 c water; add to crockpot. stir to combine with sauce. cover and cook sauce on high for ten more minutes, or until slightly thickened.
- Serve over rice, topped with sesame seeds.