Yep, this is definitely the Summer of the Slow Cooker. It just makes cooking dinner so easy, and if using a slow cooker means that my kitchen isn't 1000 degrees, that's a major bonus. This slow cooker chicken dish is spicy and sweet and full of flavor. Since without fail I don't come up with a dinner idea until the day-of, I rarely get around to thawing chicken in time. Luckily, this slow cooker dish works just as well with frozen chicken as it does with fresh.
Slow Cooker Honey Sesame Chicken (printer-friendly version)
makes four servings
4 6-oz boneless, skinless organic chicken breasts (frozen is fine)
1/2 cup honey
1/3 cup soy or tamari sauce
1/2 teaspoon ground black pepper
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
sesame seeds for garnish (black or white will do)
1. Spray a 2-quart slow cooker bowl with cooking spray. Place the chicken breasts in the bowl, taking care to make sure they don't overlap.
2. In a small bowl, whisk together the honey, soy sauce, sesame oil, ketchup, and white wine vinegar. Stir in the onion, red pepper, salt, pepper, ginger, and red pepper flakes.
3. Pour the mixture over the chicken breasts, covering them evenly.
4. Cook on low for 2-3 hours (if using thawed chicken) or 4-6 hours (if using frozen chicken), or until chicken is cooked through (and internal temperature reaches 165 degrees).
5. Once cooked, remove the chicken from the crock pot. Stir in the corn starch, and cook the sauce on high for 10 minutes, or until the sauce has thickened. Shred the chicken with a fork and return to the crock pot.
6. Serve the chicken over rice, quinoa, or noodles. Sprinkle sesame seeds over the top before serving.
(adapted from this Six Sisters' Stuff recipe)
makes four servings
4 6-oz boneless, skinless organic chicken breasts (frozen is fine)
1/2 cup honey
1/3 cup soy or tamari sauce
2 tablespoons sesame oil
1/4 cup ketchup
1 teaspoon white wine vinegar
1/2 cup diced white onion
1/2 cup diced red pepper (seeds and ribs removed)
1/2 teaspoon sea salt1/2 cup diced red pepper (seeds and ribs removed)
1/2 teaspoon ground black pepper
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
sesame seeds for garnish (black or white will do)
1. Spray a 2-quart slow cooker bowl with cooking spray. Place the chicken breasts in the bowl, taking care to make sure they don't overlap.
2. In a small bowl, whisk together the honey, soy sauce, sesame oil, ketchup, and white wine vinegar. Stir in the onion, red pepper, salt, pepper, ginger, and red pepper flakes.
3. Pour the mixture over the chicken breasts, covering them evenly.
4. Cook on low for 2-3 hours (if using thawed chicken) or 4-6 hours (if using frozen chicken), or until chicken is cooked through (and internal temperature reaches 165 degrees).
5. Once cooked, remove the chicken from the crock pot. Stir in the corn starch, and cook the sauce on high for 10 minutes, or until the sauce has thickened. Shred the chicken with a fork and return to the crock pot.
6. Serve the chicken over rice, quinoa, or noodles. Sprinkle sesame seeds over the top before serving.
(adapted from this Six Sisters' Stuff recipe)
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