Crockpot Honey Sesame Chicken

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

Ingredients

  • 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

Directions

  1. Place chicken in crockpot and lightly season both sides with salt and pepper.
  2. 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.
  3. Remove chicken to a cutting board, leaving sauce. shred chicken into bite-sized pieces; set aside. prepare rice according to package instructions.
  4. 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.
  5. Serve over rice, topped with sesame seeds.

honey-sesame-chicken

I like to add frozen peas to the rice once cooked, at the time it’s fluffed with a fork. Put the cover back on the pot and by the time you’re ready to plate your meal, the peas are cooked to perfection.

Bon Appetit!

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