Don’t you love when you try a recipe found via Pinterest and it turns out fantastic? This one is a winner for my family so today I’m passing it on to you. If you love Asian inspired food, then you’ll really like this! I added fresh ginger to the original recipe and it takes it to a whole new level. Plus, your kitchen will smell like PF Chang’s! 🙂
You can even use frozen chicken – just double the cooking time. This recipe is a little extra work at the end due to the shredding of the chicken and thickening of the sauce with cornstarch. However, the outcome is totally worth it! This is what makes it taste like it didn’t come from a slow cooker!
Slow Cooker Honey Sesame Chicken
Adapted from The Comfort of Cooking
* 6-8 boneless, skinless chicken thighs or 4 chicken breasts, defrosted
* Salt and pepper
* 1/2 cup diced onion
* 2 cloves garlic, minced
* 1/2 cup honey
* 1/4 cup ketchup
* 1/2 cup low-sodium soy sauce
* 2 tablespoons grated fresh ginger (optional)
* 2 tablespoons olive oil or sesame oil
* 1/4 teaspoon red pepper flakes
* 4 teaspoons cornstarch
* 1/3 cup water
* 1 tablespoon or more sesame seeds
* 3 scallions, chopped
* 4-5 servings of your favorite white or brown rice
Place chicken in Crock Pot and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, ginger, 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. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.
Serve with your favorite rice, and top with chicken, spooning the sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.