My friend Nicole hates to cook; it’s a complete chore to her. I think she’d rather pick up poop from her pet sitting business or scrub her bathroom floors than make dinner.
But I love Nicole.
So I’ve made it my mission in life to find delicious crock pot meals that she can easily throw together. Are you reading Nicole? I AM SO THERE FOR YOU.
Problem is, most crock pot meals are just. not. good. Granted, they don’t usually reach this extreme of awful, but after much trial and error and many crock pot recipes gracing my table over the past several years, it’s my firm opinion that combined foods and textures are really not meant to slow cook together over an 8-hour period of time.
But I keep trying. Because eventually I’m going to find a winner.
And guess what? I not only found one, but two (!) fantastic crock pot recipes last week. I’m still reeling in shock and delight.
This one first. (The second one coming soon.)
For starters, you don’t need to saute the chicken before transferring it to the crock. (Which frees up 5 minutes that
you I can waste on Facebook and Pinterest. Score.)
The red pepper flakes and sesame seeds, along with chopped scallions that I added, balanced out some of the sweetness. I also opted not to combine the cooked chicken back with the sauce – there was a lot of sauce – instead, I decided to put the chicken on the rice and then pour some sauce on top, to taste.
This was SO good, and not at all one dimensional like I was expecting.
Really excited about this. For Nicole. And me!
Crock Pot Honey Sesame Chicken
Prep time: 10 minutes
Cook time: 4 hours on low
• 5 boneless, skinless chicken thighs (about 1 1/2 pounds)
• salt and pepper
• 1 cup honey
• 1/2 cup soy sauce (low sodium or gluten-free)
• 1/2 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable oil or olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 4 teaspoons cornstarch dissolved in 6 Tablespoons water
• 1/2 tablespoon (or more) sesame seeds
• 3 scallions, chopped
Lightly season both sides of chicken with salt and pepper, put into crock pot.
In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 4 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 in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.
(adapted from Six Sisters Stuff)