I love using my crock pot. When I got two at my bridal shower I was ecstatic, I actually did a small scream of delight. While I returned one, I use it as often as I can. Living in New England, the summers are hot and humid, which makes cooking dreadful. So this is where my crock pot comes in handy, as I don’t need to turn on the oven at any point to make a fantastic meal. Plus it’s going to be great when Logan’s back at school and I’m at work all day, we get to come home to a meal all set and ready to be eaten.
So this morning when I went to pull out my calendar with my planned out meals, I saw this one for tomorrow, but decided that it sounded good for tonight, so I switched em’ 🙂 After I had finished prepping it and put it all in the crock pot my mom had texted asking what I was up to. I told her that I had just made dinner (well…prepared it/crock potted it), naturally she asked what I had made and I told her Honey Sesame Chicken. Immediately I got a response back asking for the recipe because she thought it sounded good too and wanted to make it for dinner. If I had lived anywhere near my parents (they’re in California and we’re in New Hampshire) they would have just come over instead…but to do that right now would be about a $600 dinner for them. So instead I gave her the recipe and off she went to make it too.
Original recipe from: Chef in Training
- 2 1/2 lb boneless, skinless chicken breasts (I just threw them in frozen)
- Salt & pepper
- 1 c honey
- 1/2 c soy sauce
- 1 tbsp (heaping) onion powder
- 4 tbsp ketchup
- 2 tbsp canola oil
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 4 tsp cornstarch dissolved in 6 tbsp water
- Sesame seeds
- Cooked rice or noodles
- Pineapple, sliced and chunked (optional)
- Season both sides of chicken with salt & pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion powder, ketchup, oil, garlic, and pepper flakes.
- Pour over chicken – after I poured the sauce over the chicken, I flipped the chicken so that it would be super coated
- Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. If you threw them in frozen like I did, it may take closer to 4 hours on low.
- Remove chicken from crock pot, leave sauce. Dissolve cornstarch in the water and pour into crock pot. Stir to combine with sauce.
- Replace lid and cook sauce on high for 10 minutes or til slightly thickened. Add pineapple and mix in. The original recipe I had didn’t have pineapple, but I thought it’d give it a nice twist.
- Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.