Boy oh boy do I love slow cooker recipes. Especially those that involve chicken. This recipe from Nicole at Prevention RD caught my eye right away, and being that it was a slow cooker recipe, it was an added bonus! Usually when I make chicken in my slow cooker, I use frozen chicken breasts, as it takes them longer to cook, and therefore, I can be gone from the house longer than only the 4-5 hours it would normally take. My typical work days vary between 9-12 hours of being gone from the house. I did the same for this recipe, which cooked for about 10 hours, but it didn’t turn out exactly how I would have liked. Next time I’ll either double the sauce if I cook for the same period of time, or I’ll do it when I know I’ll be able to get the chicken out of the slow cooker as soon as it’s cooked. My onions burned and the chicken was a little dry. I discarded the burned onions and quickly sautéed another and threw it in the sauce while it was thickening and my rice was cooking. The sauce did taste really yummy in the end, but it was too late for the dry chicken, though it was wonderfully tender and shredded easily with a fork. Nate and I still enjoyed it and I’m looking forward to the leftovers tomorrow evening. My only other alterations to the original recipe was reducing the cornstarch, adding a whole onion, and adding a bit of sriracha, of course 😉 Oh, I didn’t have any green beans, so I used broccoli.
My recommendation is to follow the suggested cooking times (unlike myself) or doubling the ingredients for the sauce to keep the chicken juicy if you’re planning to cook it while being gone for a long (or regular for most working people) day at work.
Slow Cooker Honey Sesame Chicken
Source: Prevention, RD
3 boneless skinless chicken breasts
1/2 cup honey
2 tbsp low sodium soy sauce
2 1/2 tbsp ketchup
1 tbsp olive oil
3 cloves garlic, minced
1 tsp red pepper flakes
1 onion, diced
1 tsp cornstarch
1 tbsp sesame seeds
1 cup whole grain rice
1. Place chicken breast in slow cooker. In a small bowl, combine honey, soy sauce, olive oil, garlic, and red pepper flakes. Add onion and pour sauce over chicken. Cook on low for 3-4 hours.
2. Cook rice according to package directions. When chicken is just cooked through, remove from slow cooker and whisk cornstarch into sauce and cook on high for another 10 minutes, or until thickened.
3. Shred chicken or cut into small pieces and return to thickened sauce. Toss to coat. Serve over cooked rice and garnish with sesame seeds.