I love my slow cooker and the ease of cooking in it. However I am very picky with what I will cook. I have found beef stews (find my favorite here) and chillies to be the most successful. I have never found a pasta recipe that works, the pasta is always too mushy. When I see a recipe recommended I usually try it. When my friend Heather posted a recipe on Facebook I rushed to the market to get the ingredients. Unfortunately I was there with most of Metro Boston getting provisions to hunker down for last weeks storm. This Sesame Honey Chicken turned out to be very tasty after a cold snowy day. And was complemented very well by Jenny’s brownies.
Sesame Honey Chicken
adapted from www.skinnytaste.com recipe for Crock Pot Sesame Honey Chicken
- 2lb boneless, skinless chicken breast
- black pepper to taste
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup tomato paste
- 3 tsp rice wine vinegar
- 2 cloves garlic minced
- 1 tsp water
- 1 tsp sesame oil
- 1 medium onion diced
- hot sauce to taste
- 1/2 tsp sesame seeds
- scallions chopped for garnish
- Place the chicken in the slow cooker and season with black pepper.
- In a medium bowl combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tsp water, diced onion, and hot sauce. Pour over the chicken.
- Cook on high for 3-4 hours.
- Remove chicken, let cool and shred.
- Return chicken to sauce and serve over rice or quinoa. Sprinkle the top with sesame seeds and scallions.
Please note: The recipe called for chicken breasts, so that is what I used when I tested it. I think you could use just about any part of the chicken. The recipe also suggested to thicken up the sauce with corn starch. I didn’t think that step was necessary, it was plenty thick.