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crockpot honey sesame chicken

Crockpot honey sesame chicken is easy to make and even more delicious!

crockpot-sesame-chicken1

“Bourbon chicken? Bourbon chicken? Sample?”

crockpot sesame chicken

You know those food court Chinese places that you pass in the mall that shove chicken on a toothpick in your face and practically force you try it even if it’s like 10am.

Update: 7/24/2012: Yes, you may use boneless, skinless, chicken breasts instead of thighs.

I won’t lie, it’s hard to refuse something like that. It just smells and tastes so good, even if it is early in the morning.

However, it’s not “real” Chinese food and I don’t like that they broadcast it like it is. Hey, I’m a tad bit bias.

Anyway, enough of my hating because we all know how obsessed I am with that stuff and as far from Chinese as it may be, I still get it whenever I go to Panda Express or am grabbing a quick bite at the food court. But now that there’s a way to make it in the crockpot (and believe me, it makes your entire house smell so fantastic), I don’t think I’ll be getting it anymore at a food court. It’s SO easy to make. It’s like 9 simple ingredients that you already have at home & you throw into a crockpot and wait 3 hours and you have food court style food at home.

crockpot honey sesame chicken
Author: 
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients:
  • 1 lb. boneless, skinless chicken thighs, about 5
  • Salt and pepper
  • 1 cup of honey
  • ½ cup of low sodium soy sauce
  • ¼ cup ketchup
  • 2 tbsp. vegetable oil
  • 2 cloves of garlic, minced
  • ½ cup diced onion
  • ¼ tsp. red pepper flakes
  • Cornstarch
  • Sesame seeds
Instructions:
  1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
  2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
  3. Cook on low for 3-4 hours or high for 1½-2½ hours.
  4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
  5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.
Notes:

259 COMMENTS

  1. 02/21/2012 at 9:12 am

    This sounds AMAZING! I rarely eat Chinese takeout and very seldom do I frequent the mall so this is my kind of Chinese meal. I love making take out favorites at home!

  2. 02/21/2012 at 9:42 am

    Oh but I wish you could get the lovely high pitched accent they scream it at you in b/c that’s the best part! ;)
    This is a bourbon chicken I’d happily take a sample of…their stuff scares me!

  3. 02/21/2012 at 9:52 am

    I’m not above Chinese food at 10am. And this – I would eat any time of day. Gorgeous doll. As per usual. :)

  4. 02/21/2012 at 10:55 am

    They really do practically force you to take their sample! I dislike that. This recipe does look incredibly simple!

  5. 02/21/2012 at 10:59 am

    yummmm!! i love those samples, but this looks a million times better!

  6. 02/21/2012 at 11:01 am

    I love the simplicity of this recipe! I rarely get to the mall these days, but when I do, I’m always tempted by the Chinese food in the food court :)

  7. 02/21/2012 at 11:21 am

    You make me laugh every time, I would love to listen to you speak in person :) This looks delicious!

  8. 02/21/2012 at 11:47 am

    Please can you move over here and cook for me all the time?!

  9. 02/21/2012 at 12:13 pm

    This might have to happen in my slow cooker next week!

  10. 02/21/2012 at 1:25 pm

    Ahaha totally burst out laughing at your description of the food court–that exactly what it’s like!! Awesome recipe…and got me craving food court Chinese!

  11. Jen @ one curly fry
    02/21/2012 at 2:43 pm

    Small world!! I made this a few weeks ago!! I loved it! So simple and easy!

  12. 02/21/2012 at 3:08 pm

    I’m most definitely making this sometime this week – I already have everything on hand and it looks delicious!

  13. 02/21/2012 at 4:53 pm

    yes. please.

  14. Colleen
    02/21/2012 at 5:21 pm

    why is it called bourbon chicken? Looks fabulous and I’m going to give it a try in the next day or so, just curious. Thanks for sharing.

    • 02/21/2012 at 6:54 pm

      I don’t know why it’s called bourbon chicken. All the takeout places at the mall just seemed to have called it that and ran with it, lol

  15. 02/21/2012 at 6:53 pm

    Bookmarked! I can’t wait to give this a try, especially since I just got a crockpot.

    • 02/21/2012 at 8:15 pm

      Your crockpot will be super happy you’re filling it with this amazing/delicious dish :)

  16. 02/21/2012 at 8:02 pm

    Once we get settled into an apartment here in Seattle and I get my slow cooker back, I am so making this!

  17. Jef
    02/21/2012 at 8:45 pm

    How can you call it honey bourbon chicken if you don’t use bourbon?

    • 02/21/2012 at 9:00 pm

      It’s what the takeout places call it so I just followed suit..

  18. 02/21/2012 at 9:05 pm

    This looks good but where is the bourbon? ;)

    • 02/21/2012 at 9:08 pm

      Hopefully in the glass that’s in your hand.

  19. 02/21/2012 at 10:27 pm

    This looks great! I’ve always wanted to make Bourbon Chicken at home – and making it in the crock pot makes it even easier! (By the way, the name comes from the famous Bourbon Street in New Orleans, which may explain why you saw it in a Cajun restaurant, too.)

  20. 02/21/2012 at 11:22 pm

    I saw “Bourbon” and I had to come take a look…hehehe :) Looks really good, even without the bourbon! Always looking for good slow cooker recipes

  21. 02/22/2012 at 10:25 am

    Hooray for crockpot food. I must try this, we are fans of Chinese food, just not any of the Chinese food in this town so I have to resort making my own. The easier the better.

  22. 02/22/2012 at 10:37 am

    Yum! I love a good easy crockpot meal! :)

  23. Colleen
    02/22/2012 at 11:15 am

    Thanks for coming back to me re the bourbon. In NZ we have a dish served in our food courts that looks similar but is called teriyaki chicken and is very tasty but sometimes the teriyaki is very strong and leaves a not that pleasant after taste so if I get this right it’ll be much much nicer. Thanks

  24. 02/22/2012 at 12:19 pm

    Ooo, I love those food court samples, especially the bourbon chicken. Your recipe looks delicious Julie! I’ll be printing this to try. My crock pot is getting a good workout this season! :) Thanks for sharing.

  25. 02/22/2012 at 1:31 pm

    PERFECT timing!! I was searching for chicken thigh crock pot recipes and this popped up on Pinterest. Easy ingredients that I already had.

    It’s all in the crock pot now happily stewing away. Thank you! :)

  26. 02/22/2012 at 1:45 pm

    it looks absolutely delicious! However I don’t have a crockpot. Could I cook it differently maybe with a ceramic casserole in the oven? Would the cooking time be different? x

    • 02/22/2012 at 2:03 pm

      I’m not sure if it’d have the same results. What I’d do instead of the crockpot: cook the chicken normally on the stove with some vegetable oil (use the 2 tbsp. it calls for in the recipe) then cut it into pieces, and then pour the sauce over the chicken and then stir to mix well :)

  27. 02/22/2012 at 2:36 pm

    What a perfect Chinese Dish! LOVE the new design!! Beautiful :)

  28. 02/22/2012 at 3:48 pm

    YAY!!! I love the new look of the blog. I don’t get mine updated until June.

  29. 02/23/2012 at 11:41 am

    Looks delicious, wherever it is from! Love the site too, looks amazing!

  30. Monica
    02/23/2012 at 3:14 pm

    Trying this tonight!! Looking forward to checking out the rest of your blog as well :)

    • 02/23/2012 at 3:19 pm

      Awesome! I hope you enjoy it :) it’s one of my favorites!

  31. 02/23/2012 at 8:10 pm

    yum!! i’m so making this for dinner this weekend.

  32. Heidi
    02/23/2012 at 11:32 pm

    Bourbon in the name refers to Bourbon Street in New Orleans, where this cajun dish originated.

  33. Mel
    02/24/2012 at 2:34 am

    Love this! Was wondering, could I use boneless skinless chicken breasts instead? I just happen to have them on hand :)

    • 02/24/2012 at 6:11 am

      Yes, you can! However, chicken thighs are more fatty so if you use chicken breasts, I’d decrease the cooking time by 1/2 hour or 45 minutes to keep the moisture. Also, I wouldn’t throw the entire breast in, I’d slice them in half and then throw them in to ensure thorough cooking time since breasts tend to be on the thicker side :)

  34. 02/24/2012 at 7:22 am

    Oh YUM! Love that you added bourbon.

  35. jen
    02/24/2012 at 12:42 pm

    Has anyone tried adding bourbon to this recipe? Would it create too much liquid for the sauce?

    • 02/24/2012 at 1:06 pm

      Go on and try to add it. If it’s too much liquid for the sauce, you can always thicken it up with cornstarch so it’s a win-win :)

  36. lisa
    02/24/2012 at 2:07 pm

    i am making this for the second time, i omited the red pepper flakes and used white pepper instead im going to serve it with brown rice and i am not sure what for a veggie yet i was thinking either some steamed broccili and beansprouts and bok choy or roasted cauliflower and broccili ….any suggested on what would pair best

    • 02/24/2012 at 2:13 pm

      Yum! I think it’d be great pairing it with bok choy or broccoli :)

  37. Crystal
    02/24/2012 at 4:21 pm

    If it hadnt said bourbon .. i probably would not have stopped here, nor would i have had it in my crock pot tonight, i thank you for this BOURBON recipe :)

  38. wanda
    02/25/2012 at 9:15 am

    Made this last night and it was amazing.

  39. sara bender
    02/25/2012 at 9:26 am

    I would like to make this for a party, is there anyway that I could get a list of ingredients that would serve 12 people?
    Thanks.

    • 02/25/2012 at 9:41 am

      The ingredients would all be the same. Just triple it. Example: 1 cup honey would now mean 3 cups of honey.

  40. Jennifer Cool
    02/26/2012 at 7:01 am

    Whatever the name its delicious! I made this the other night for my husband and he NO WORD OF A LIE! told me it was the best dish I had ever created for him! :)

    • 02/26/2012 at 10:52 am

      Haha, that is awesome! So good to hear :) thanks for the feedback!

  41. Anna
    02/26/2012 at 12:48 pm

    I don’t care what it’s called. I was happy with the bourbon in the name. Either way, it looks delish and I’m going to try it this week! Thanks so much!

  42. 02/26/2012 at 5:08 pm

    This sounds awesome!!

  43. Danielle
    02/26/2012 at 7:57 pm

    I made this tonight and it was delicious! I dredged the chicken in a mix of flour and cornstarch then seared it in a skillet before putting it in the crock. I didn’t have to thicken sauce and the meat had a nice coating on it. I also substituted sesame oil for the vegetable oil

  44. 02/27/2012 at 11:06 am

    question – how many does this recipe feed? It looks like something my family (all of them) would love.

    thanks!

    • 02/27/2012 at 11:11 am

      The serving size says it serves 4. It should be plenty for 4 when you serve it atop rice. If you feel you want to just serve it alone, you might want to double the recipe, but I don’t know how large your family is.

  45. pam
    02/27/2012 at 11:54 am

    QUESTION: COULD I JUST USE CHICKEN BREAST CUBED TO MAKE EVEN EASIER????????

    • 02/27/2012 at 1:31 pm

      Yes, if you read through the comments, another user asked about this. I said: Yes, you can! However, chicken thighs are more fatty so if you use chicken breasts, I’d decrease the cooking time by 1/2 hour or 45 minutes to keep the moisture. Also, I wouldn’t throw the entire breast in, I’d slice them in half and then throw them in to ensure thorough cooking time since breasts tend to be on the thicker side :)

  46. maria
    02/28/2012 at 8:02 am

    Sounds delish, can’t wait to try. Thanks for sharing.

  47. Maryln
    02/28/2012 at 11:10 pm

    I love easy recipes with simple ingredients. This looks good. I only like white meat. Have you tried it with chicken breasts?

    • 02/29/2012 at 7:48 am

      Yes, if you read through the comments, another reader asked about this. I said: Yes, you can! However, chicken thighs are more fatty so if you use chicken breasts, I’d decrease the cooking time by 1/2 hour or 45 minutes to keep the moisture. Also, I wouldn’t throw the entire breast in, I’d slice them in half and then throw them in to ensure thorough cooking time since breasts tend to be on the thicker side :)

  48. amy
    02/29/2012 at 8:00 am

    I know several people have asked about chicken breasts– I am not a huge fan of dark meat but do you think it will taste as good or do you lose something by not using the thighs? Also, can you buy thighs that are de-boned and de-skinned??

    • 02/29/2012 at 8:04 am

      I don’t believe you lose anything by not using thighs. I think it’ll taste just as good. I’d reduce cooking time so it’s not dried out since thighs are fattier. You can buy thighs that are boneless and skinless. That is what I used in this recipe.

  49. Kathy
    03/01/2012 at 10:04 am

    THis looks amazing, can’t wait to try it. Keep doing a great job, greatly appreciated! Whatever you call it, how about, YUM

  50. 03/01/2012 at 5:09 pm

    My boyfriend use to be a chef and so I rarely cook :) But I am in charge of starting the weekly slow cook every Tuesday morning. Made this and it is the best! We had it with basmati rice and steamed broccoli. Definitely a keeper. Thanks!

  51. Vanessa
    03/01/2012 at 6:17 pm

    Just made this today for my husband and I….FANTASTIC!!! I will definitely be making this again. :)

  52. Myia
    03/02/2012 at 12:05 pm

    Could you use frozen chicken or do you recommend thawing it before putting it in the crockpot?

    • 03/02/2012 at 12:28 pm

      I’d recommend thawing it before putting it in the crockpot.

  53. Barbara
    03/02/2012 at 7:37 pm

    It’s called “Bourbon” chicken for “Bourbon Street” in New Orleans.

  54. kathy
    03/03/2012 at 1:14 pm

    Did you cut up the thighs before the crockpot, they look smaller pieces? THanks again for all the recipes, look wonderful.

  55. kathy
    03/03/2012 at 1:19 pm

    Soory, missed where you stated, cut into chunks. Thank you again for all the details, having it cooking now. Thank you

    • 03/03/2012 at 1:21 pm

      No problem :) I hope you enjoy it!!

  56. Jen
    03/04/2012 at 11:48 am

    I loved this recipe. The chicken was sweet and full of flavour and really tender. There was a little too much sauce for that amount of chicken…next time I’ll put more chicken or less sauce. I think I’m going to use the left over sauce for something today :)

  57. 03/04/2012 at 1:37 pm

    Made this a few nights ago. Bit hit with the entire family! Doubled the recipe. Couldn’t be easier.

  58. Crystal
    03/04/2012 at 5:51 pm

    I made this for dinner tonight and I must say it is absolutely amazing! The only change I made was using chicken breast instead of things! Superb! Thanks for sharing your recipe.

  59. Sarah
    03/04/2012 at 5:52 pm

    Could I use teriyaki sauce instead of soy, or would that totally mess it up? Excited to make this! Looks so yummy!

    • 03/04/2012 at 8:06 pm

      I don’t think the taste would come out right so I’d stick to using soy sauce if you can!

  60. JenJ
    03/04/2012 at 7:58 pm

    Made this tonight and it was deeeeeeelish!!!!!

  61. Nicole
    03/05/2012 at 5:34 pm

    This was delisth!!!! I Used bone in chicken thighs. And I put them in frozen because I need a longer cook time than this. Lol. It was on low for 8 hours maybe even 9. Thanks for the recipe!

  62. Jessi
    03/05/2012 at 11:04 pm

    I’m sorry you have had to deal with controversy over the name for this dish! Some folks just look for stuff to quibble over, we’ve all had the bourbon chicken in the mall experience I think, and ought to know what you are trying to share with us. I tried this and it’s great, whatever you want to call it. Thanks for the recipe! “However, it’s not “real” Chinese food”… after my first child was born I worked part-time in a restaurant called the Soo-Chow Inn. It was family owned and operated and I was so grateful to work for people that expected me to put my family first. The food on the menu was quite delicious, and the clientele was happy. But it was our custom to sit down to a late supper after closing, and THAT my friend, was “real” Chinese food. Absolutely nothing at all like the Americanized stuff on most restaurant menus, and I had some adventures, trying things I probably never would have otherwise. Beautiful people, they were so good to me and mine. I still do the Chinese takeout thing, but I have some very fond memories and sometimes a downright CRAVING for the after hours stuff! So I usually smile when folks want to get all up in arms about the names of food court stuff…. ;-)

  63. Megan
    03/06/2012 at 2:43 pm

    I just made this last night and it was AMAZING!!! I wanted to share though that I could only find a package of 12 chicken thighs, so I planned on just doubling the sauce. First I mixed up one batch of sauce according to the recipe….and it looked like so much. I went with my gut and used the regular recipe with double the amount of chicken, and it turned out so well. Better than take-out!

  64. Casey
    03/06/2012 at 4:00 pm

    Not to make this unhealthy, but—do you think you coat the chicken pieces in whole wheat flour and brown them, then put them in the crock pot? I like a little crust on my chicken…what do you think?

    Thanks! it looks delicious!

    • 03/06/2012 at 4:35 pm

      I feel like the crust would just melt off and not even be on there after the 4 hours it’s in the crockpot.

  65. Christine
    03/06/2012 at 8:11 pm

    I made this recipe tonight. I prepped it before work and then turned the crockpot on high once I got home. 2 1/2 hours was a perfect cook time. My husband and I both enjoyed the recipe. I felt like it was a bit saucy even when using a pound and a half of chicken. I will either double the chicken or reduce the amount of honey and soy sauce I use the next time I make this recipe. I will definitely try this one again. It was easy, different, and very flavorful. Steamed broccoli was a nice pairing with the rice. Thank you for sharing it!

  66. 03/10/2012 at 11:58 am

    Could you use chicken breast meat instead of thighs?

    • 03/10/2012 at 3:41 pm

      I’ve answered this in previous comments. Answer is yes.

  67. Mel
    03/10/2012 at 7:48 pm

    Made this tonight, I looooved it, went back for seconds which is not my yoush. My little people wouldn’t eat more than one bite but that doesn’t say much, thing one won’t even eat mashed potatoes, that’s absurd. I agree there was a lot of extra sauce, maybe didn’t need to finger clean my honey jar to get a full cup out of it… So yummy though, toasted the sesame seeds, extra yum. Thank you for this recipe!

  68. Rosanne
    03/12/2012 at 7:16 pm

    I made this the other night with rice and stir fried veggies and it was so good! Thanks for the recipe.

  69. Jessica
    03/14/2012 at 10:27 pm

    Could you use Chicken wings or chicken breats instead of what is asked in the recipe?? If so how much of each? I bought a huge package of chicken wings and thought about using those, for this recipe. ^,^ This looks fantastic!

    • 03/15/2012 at 7:13 am

      Yes, as previous comments I’ve answered, I have said you can use chicken breasts instead but would need to cut down on the time it cooks since breasts aren’t as fatty as thighs and you wouldn’t want them to dry out. I’m not sure about wings though.

  70. tabitha
    03/17/2012 at 5:37 pm

    This was awesome, no matter what you name it! I added a splash of OJ to the sauce before cooking and it added some tasty dimension. Thanks for sharing this with us :)

  71. 03/19/2012 at 5:42 pm

    Can’t wait to make this. I’m so angry you changed the name from honey bourbon chicken though! Kidding… whatever it’s called it’s going to be great :)

  72. Regina
    03/20/2012 at 1:49 pm

    I’ve had this pinned for a while now and just tried it last night. Just wanted to let you know it was so so so good! I did omit the onions because I didn’t have one, but it was delish. My husband asked me to make it again…Soon! Thanks for posting! :)

  73. Mandy
    03/20/2012 at 2:32 pm

    It’s the in the crockpot and I can’t wait to taste it!! One of my favorite takeout items!! thank you!!

  74. Annie
    03/21/2012 at 4:10 pm

    got this in my crockpot now :) can’t wait to try it tonight! used 2 1/4 lbs of chicken thighs so i doubled everything up. excited to say the least :)

  75. Renee
    03/25/2012 at 5:10 pm

    I’m making this tonight for dinner along with eggrolls and rice, my kids are pretty excited.

  76. Abby
    03/27/2012 at 6:19 pm

    This looked right up you guys’ alley!

  77. 03/29/2012 at 11:53 am

    Hey Julie! I found this recipe on Pinterest and just had to try it. So I did last night and my husband, 2 year old son, and I loved it! If a 2 year old eats it then you know it is a good one. I am now following your blog and am enjoying going through your recipes. I am looking forward to all of the future ones too. :) I blogged today about your recipe so all my friends can try this recipe too!

    • 03/29/2012 at 11:57 am

      Aww, I’m so glad you made it and are following my blog :) I’m so happy to have you here! Thanks for the link back on your blog! Have a great day :)

  78. Stacey
    03/29/2012 at 11:59 am

    Making this in the crockpot with frozen chicken breasts. (I thought I would try them frozen and see what happens!) Looking forward to trying it tonight.

  79. 04/02/2012 at 4:26 pm

    I don’t really care what you call it, that stuff looks gooooood! I’ll be making this recipe this week!

  80. 04/04/2012 at 2:42 pm

    This is sensational!!!! I will be making this often. It comes together so quickly yet tastes like you worked for hours. I served it over Jasmine rice and it was a wonderful combination. Thanks for sharing!

  81. Veronica
    04/05/2012 at 2:58 pm

    Hi. I was just wondering if you have to use canola oil can you use vegetable oil? Thanks.

    • 04/05/2012 at 3:16 pm

      The recipe called for vegetable oil, nowhere did it say canola oil, so yes, you can use vegetable oil.

  82. veronica
    04/17/2012 at 1:59 pm

    should you leave the fat on the thighs or cut it off?

    • 04/17/2012 at 3:24 pm

      Cut off as much as you can.

  83. 04/18/2012 at 10:50 pm

    I don’t care what you call it. I just saw a picture on Pin It and it looks delicious!!! I can’t wait to try it!!

  84. Kym
    04/23/2012 at 9:30 am

    Just looking back to write the ingredients on my shopping list… I have to say, you must have a special gift. I noticed all of the questions over one simple dish and your comments filled with patience. I would have shut down my site or attacked my computer with a meat tenderizer by now!!!! I will be trying this dish this week. It sounds like something my kids will enjoy. Thanks for sharing!

  85. 04/23/2012 at 9:40 am

    was wondering if you had to use the low sodium soy sauce?
    not really wanting to run to the grocery:)

    • 04/23/2012 at 9:44 am

      No, you don’t have to. Use whatever you got on hand.

  86. Laura
    04/24/2012 at 7:10 pm

    Made this tonight. The house smelled so good while it cooked. It was very good but a little on the sweet side. I’d reduce the honey a little bit next time. Yes, it is saucy so using a little more than a pound of chicken is good.

  87. 04/26/2012 at 10:48 am

    I leave our house at 6am and don’t get home till around 4…would this be okay left on low for that long??? I wouldn’t want the chicken to be – like – burned or rubbery or something. Thanks!

    • 04/26/2012 at 10:59 am

      Might be a bit too long. I feel like the chicken would be really whittled down to nothing.

  88. 05/02/2012 at 5:33 pm

    Made this recipe two weeks ago and now have made it again. Awesome recipe we both enjoyed it so much. I added two star anise to the crockpot the second time and it really adds a nice flavour!! LOVE this recipe! Thanks
    Greetings from Mississauga, Ontario

  89. Robin
    05/08/2012 at 10:25 am

    I’m wondering if you can use chicken breast instead of thighs…and why is it called bourbon chicken if there’s no bourbon in it? (Just kidding…you have the patience of a saint, Julie!) Thanks for the recipe! Going to try it tonight! :)

  90. 05/29/2012 at 1:54 pm

    I rarely eat Chinese food because it’s all too salty and heavy for me but this looks light enough that I could handle. And I can toss it in my crock pot which is even better!

  91. Ericka
    05/31/2012 at 4:56 pm

    Question – can i mix flour instead of cornstarch to thicken the sauce? I am a novice cooker so this may seem like a silly question.

    • 05/31/2012 at 10:43 pm

      No question is silly :) yes you can use flour to thicken.

  92. AmyP
    06/11/2012 at 9:41 am

    The recipe is believed to have originated on Bourbon Street, and some versions have bourbon in them. I don’t blame you for changing the name though! :)

  93. Sara
    06/20/2012 at 2:29 pm

    I’m making this recipe for dinner tonight. I can’t wait to try it! On a side note, in step #4 you put “stock pot” instead of “crockpot”, oops.

  94. Jessica
    06/28/2012 at 7:17 pm

    Made it for dinner tonight and it was so easy and sooo good! I was so excited by my success. I made the chicken in my small crockpot on high for 2 1/2 hrs.

  95. Cortney
    07/05/2012 at 3:29 pm

    When I ran to the store this morning I was in a hurry and I now realize that I got regular chicken thighs, not boneless skinless, will that drastically affect the taste?

    • 07/05/2012 at 3:32 pm

      No, you’ll be fine! :)

  96. Elizabeth
    07/09/2012 at 7:19 pm

    Thanks for sharing this! I made it for the first time. I followed it to a T. Overall it was ok. I found it to be a little too sweet for a dinner meal. I think next time I am going to reduce the amount of honey and stick to regular soy sauce to give it that salty sweet taste.

  97. Lori Leidig
    07/14/2012 at 8:13 am

    Oh screw the people who never heard of Bourbon Street. This recipe rawks friggin hard. I found it on Pinterest and just love it.

  98. Shauna
    07/16/2012 at 8:11 pm

    I have to say, this is mouth watering good. Next time I will double the chicken….The crock pot was empty in no time:) LOVE IT!!!!

  99. Sharmane Miller
    07/17/2012 at 10:02 pm

    This recipe is soooo good!! It was a HUGE hit at my house! :) Super easy + super tasty = SCORE! ;)

  100. Dawn
    07/19/2012 at 10:31 am

    I am making this for dinner tonight…..wish me luck!

  101. Jenny
    07/19/2012 at 9:41 pm

    I think they added the word “bourbon” so ppl will talk about it and ask the question “where’s the bourbon”…It’s more of a conversation about it then just a mention, as you see here and it gets around to more ppl…Just my thought…Sounds good and I will be making soon…thank you…

  102. Mish
    07/23/2012 at 10:53 am

    I’m going to make this tonight! Do you think I could replace some of the honey with agave nectar??

    • 07/23/2012 at 11:36 am

      Yes, you sure can!

  103. Melissa
    07/23/2012 at 6:02 pm

    Looks good…going to try to make it in the oven as I don’t have a crock-pot. And FYI…they call it bourbon chicken because you are supposed to mix 2-3 Tablespoons of a good smooth bourbon with your soy sauce. That’s how I’ve always seen it done.

  104. Vicky Langley
    07/24/2012 at 10:16 am

    I don’t like thighs – mine or chickens’! Can I use boneless, skinless breasts and cut them into the right size pieces?

    • 07/24/2012 at 10:24 am

      As I’ve answered in the above comments, yes, you may use boneless skinless breasts instead of thighs.

  105. Kim
    07/24/2012 at 2:45 pm

    This looks delicious. My daughter has a tomato allergy though – any idea on a substitute for the ketchup?

    • 07/24/2012 at 2:51 pm

      They have recipes out there for tomato-free ketchup but other than that, I really have no idea what you could use to substitute the ketchup in this recipe :(

  106. Teylir Baker
    07/24/2012 at 3:02 pm

    Can you make this with chicken breasts instead of thighs?

  107. Nissa
    07/24/2012 at 9:02 pm

    I am in the process of making this dish right now! I don’t use soy sauce so I used braggs, sauce so far tastes great!! Thanks so much for the recipe, I’m excited to feed my boys and myself tonight!!

  108. 07/27/2012 at 2:02 am

    made this tonight and it was GREAT.  it is more teriyaki ish  then honey sesame, maybe I added to much soy per honey ratio but it was still better then take out and since it’s a crockpot recipe it’s Hadley any work.. Adding to the monthly rotation.  

  109. kati zick
    07/29/2012 at 6:43 am

    My husband loves the Chinese in the mall..me not so much cause never know what you are getting. I made this and we were both in love! Very yummy!

  110. 08/01/2012 at 8:52 pm

    I absolutely LOVED this!! The only thing I will change next time is doubling the recipe! By the time I had it on the table there wasn’t much left (due to me and my two kids picking at it as I was cutting up the pieces… once you start, it’s hard to stop!) I served this over white rice, steamed broccoli and water chestnuts! YUM!! Thank you!!

  111. 08/01/2012 at 8:53 pm

    I also wanted to share, I am really into freezer meals. So I assembled everything but the cornstarch and sesame seeds into a gallon size zip lock bag and put in the freezer. Then it went right from my freezer to the crock pot. I made mine on my lowest setting (10 hours) for just under 5 hours.

  112. jessica
    08/03/2012 at 5:33 pm

    How much cornstarch should be used?

    • 08/03/2012 at 5:51 pm

      I usually use 1 tbsp of cornstarch to 4 tbsp of water or however much it takes to “melt” the cornstarch. If the liquid isn’t as thick as you like it, add more cornstarch/water mix.

  113. Terina
    08/03/2012 at 7:32 pm

    Thank you for this recipe!! I am starting back at college now that my son is starting Kindergarten and I have been looking to add to my crock pot recipes. I came across this one, and since it has such a short cook time on the high setting I’m trying it tonight!!

  114. Heather Bowers
    08/05/2012 at 2:58 pm

    Do you think that if I put the chicken breasts in frozen, I could extend the cooking time to 8 hours so I can do this while at work?

    • 08/05/2012 at 3:14 pm

      I could see that as a possibility but I haven’t done it myself so I can’t say with 100% certainty that it’d work. I can SEE it working, I just don’t want to confidently say “YES!” and have yours not turn out right. Good luck!

  115. mary winch
    08/06/2012 at 11:00 am

    This recipe is sooo easy and the sauce is amazing!!!!! My new favorite recipe.

  116. Loren Bruner
    08/06/2012 at 4:34 pm

    I tried this recipe and must admit to have been pretty lackadaisical about following it exactly. I was inconsistent about measuring quantities and substituted some ingredients. Nevertheless it was delicious! Next time I will see how good it is actually *following* the recipe.

  117. kim
    08/09/2012 at 6:35 pm

    Everyone ASKED about using chicken breasts but never RESPONDS how it turned out using them. I have this in the crock on high now with thawed breasts so I expect it will only take 1.5 – 2hrs hopefully. I did not use extra salt since all I had was regular soy sauce – fearing it would be TOO salty with both. This seems pretty adaptable – you could add some bagged mix stir fry veggies to make it healthier but steamed veggies with rice is also perfect.

    I would also sprinkle this with some green onions diced up with the sesame seeds just for some color.

    I will update on the outcome later.

  118. kim
    08/09/2012 at 10:45 pm

    1.5 hrs on high the chicken breasts were juicy & perfect. Sauce did not thicken quite enough as I wanted but tasted awesome. Husband said green onions would be great – I agree add that next time. This would be a great freezer meal too – premix the ingredients with the chicken to just dump in the crock once thawed. Have to try that next time too. A keeper for sure.

  119. Susan
    08/11/2012 at 6:41 pm

    Thanks. This receipe is a keeper!! I used 10 thighs instead of the 5 that it called for. I am glad I did and as well did not double the sauce – as there was plenty. Next time, I will use 3/4 cup of honey just because often I will use less sugar than a recipe calls for. Always happy to find a good crockpot recipe.

  120. Kim
    08/20/2012 at 1:26 pm

    I like bone in my chicken, to me it seems chickens come out more juicier and tender then boneless., Would you think if chopped bone in thigh would work for this recipe?

    • 08/20/2012 at 1:28 pm

      Yes, it’d probably be ok.

  121. Kiley
    08/21/2012 at 4:11 pm

    I can’t wait to try this tonight! It looks so yummy, I keep checking the clock because I want to eat it NOW! Thanks for sharing!

  122. Stephanie
    08/23/2012 at 10:22 pm

    I made this tonight and it is FANTASTIC!! I used more chicken thighs (3 lbs) and there was plenty of sauce in the original recipe for it all. Really a great recipe, thank you for sharing!!!

  123. JD
    09/05/2012 at 2:52 pm

    Thanks for sharing this recipe, I made it a few nights ago and can’t wait to make it again! Tastes awesome!

  124. Rebecca
    09/09/2012 at 9:45 pm

    Tried this dish tonight and it was incredible. Thank you so much for posting this! Looking forward to cooking more of your dishes in the future!

    • 09/09/2012 at 10:16 pm

      Yay! :) thanks for the feedback!

  125. Rachel
    09/11/2012 at 12:25 am

    Made this tonight with skinless, bone-in thighs. Thickened sauce and served over my own fried rice. Pretty good :)

  126. Celina
    09/15/2012 at 8:49 pm

    Making this now, my house smells wonderful. Hope it tastes as good as it smells!

  127. April
    09/16/2012 at 1:59 pm

    I made this dish last night since I had company who loves to try new things as much as I do. I don’t personally recommend using the corn starch to thicken the sauce though. It gives it a bitter taste that my company and I didn’t enjoy. Thankfully I had saved a bit of sauce on the side, and it was very delicious! I will be enjoying this dish again soon :)

  128. Enjoying MyDinner
    09/19/2012 at 3:27 pm

    Saw this recipe this morning, had all the ingredients, am smelling it now and I already know it’s going to taste amazing. Thanks for the recipe!

  129. Joan
    09/22/2012 at 2:10 pm

    Love this recipe, but where is the bourbon?

  130. joel
    09/24/2012 at 8:32 pm

    Made this today, it was very dry. Smelled good had an alright taste but not that great.

  131. Alli
    09/26/2012 at 12:49 pm

    For this recipe can you use frozen chicken?

    • 09/26/2012 at 1:02 pm

      You can, but you’d probably have to cook it a bit longer.

  132. Ashley
    09/27/2012 at 8:33 am

    I made this recipe yesterday with boneless, skinless chicken breasts and it was great. I halved it since I was just cooking for my boyfriend and me and it still turned out well, though I cooked it on low for 2.5 hours and will probably reduce that to 2 next time because the chicken got a little dry (I cubed it before I started cooking to make it easier). The sauce didn’t really thicken with the corn starch so I will probably just skip that step next time. I served it over a brown rice/broccoli stir fry and it really turned out way better than I expected, plus the house smelled great. It actually worked out that the sauce was so thin because it coated the rice and broccoli nicely.

    Also, I think it is really ridiculous how many people asked if you can use chicken breasts instead and that people actually complained about the name of the recipe. I’m surprised you actually respond to all the nonsense!

  133. Susan
    09/27/2012 at 4:03 pm

    My friend Gloria is going to make this recipe for her family tonight and I am going to try it too, perhaps over white rice with a side salad… Was reading through the recipe a couple times to see if there was a typo regarding the name of the recipe, but no worries…bourbon or no bourbon, still sounds quite yummy.. I see where those, or a few that used chix breasts did not cook it the 2.5 hrs, so as to not dry the chix out, so I shall keep an eye on that. Looking forward to seeing how this turns out… Thank you Gloria and Thank you Table For Two….

  134. Lisa
    10/02/2012 at 1:11 pm

    This was Yummy!! Very flavorful :)
    Picky 10 yr old son liked it too!!!!!
    Not sweet, not spicy. We would have it again!
    It was also fairly easy.
    I had the butcher slice my chicken breast (1 1/2 lbs) for me, then put it in the crockpot. I didn’t pull it apart until after it was cooked, then put it back in for a few minutes after I added corstarch to the sauce.
    (I added about 2 Tb cornstarch, which made it a little thicker, not too thick).
    LOTS of sauce left. Would have been fine if we needed more chicken added without doubling the sauce.
    Hubby took the leftovers for lunch the next day :)

  135. Erin
    10/04/2012 at 7:04 pm

    I was so looking forward to making this tonight. BUT, it didn’t turn out exactly right. I used chicken breasts instead if thighs. Next time I will use the thighs, it’s just not the same. The taste was good, however when I mixed my cornstarch with the water and added it to the chicken it didn’t thicken. So, I added more, and more, . . It never thickened but ended up altering the taste and gave it a powdery consistency. What is the water/cornstarch ratio? Would like to try again! :)

    • 10/04/2012 at 8:55 pm

      Let the cornstarch slurry sit in the crockpot on low for about 30 minutes. Should thicken up. I usually do 1-2 tbsp of cornstarch with 2 tbsp water

  136. Jessica
    10/11/2012 at 8:28 am

    If I’m using chicken breasts, do I cut the cooking time down at all?

    • 10/11/2012 at 9:28 am

      If it were me, I’d cut it down by 1 hour.

  137. Arrica
    10/22/2012 at 11:45 am

    Love it! We have made it 4 times and it is now my 5 year olds favorite meal. We make a stove top Chinese rice and veggies with it.

  138. Katherine
    10/23/2012 at 10:50 pm

    I just made this recipe for dinner tonight and OMG. It’s amazing! Thank you for sharing this recipe! ^-^

  139. Emily
    10/24/2012 at 7:40 pm

    Made this for dinner tonight and YUM! I used almost frozen breasts and it only needed like 2 hours, maybe 2 1/2. Will make again for sure :)

  140. Cynthia Paige
    10/30/2012 at 8:14 pm

    Do you know if there’s any way to make this NOT in a crockpot? I’m sure it’s possible, just not sure how to adjust it. (I know, I know, always avoiding the easy way). :) Thanks!

    • 10/30/2012 at 8:52 pm

      You could just make the sauce and then cook the chicken on the stove with the sauce. It’d be like the same thing :)

  141. La Ronica
    11/02/2012 at 11:05 pm

    Cant wait to try it

  142. Melissa
    11/03/2012 at 11:37 am

    Made this for the first time last night. Everyone loved it I will definately make this again.

  143. Michele B.
    11/05/2012 at 6:42 am

    Well I make bourbon chicken all the time, but mine actually does have bourbon in it and tastes a lot like the food court stuff. I am definitely giving this a try for comparison as mine has a few more ingredients and since I don’t drink, I don’t really need to buy bourbon just for making bourbon chicken!!

  144. Elle
    11/05/2012 at 7:19 am

    SAMPLE?!!!! (shreaking) YOU WANNA SAMPLE?!!! Yes! Loooove the stuff.

  145. Alesia C
    11/07/2012 at 4:20 pm

    Love this recipe! I have cooked this twice in the last week lol! So simple and good. Thank you for sharing

  146. GiGi
    11/13/2012 at 5:21 pm

    This was delicious! It’s a keeper.

  147. Terri
    11/16/2012 at 11:21 am

    OMG! My husband LOVES, LOVES, LOVES Bourbon Chicken and I’m all for any crockpot recipe! For everyone giving you crap about the recipe itself not having the liquor “bourbon” in it, tell them the recipe was named “Bourbon” chicken because it was “invented” on Bourbon Street in New Orleans!It’s not a chinese dish – it’s all American! (:

  148. Britta
    11/19/2012 at 3:55 pm

    Trying ths tonight!! I’m excited after reading reviews!

  149. alison harvey
    11/30/2012 at 9:40 am

    Im going to make this today :) not sure if i should double the recipe …. i have a pack of boneless skinless thighs ( about 6 )
    but it weighs in a 2 lbs … The 1 lb in your recipe seems off to me if u have 5 thighs ??

    • 11/30/2012 at 3:31 pm

      Hmmm not sure how to answer. I would say double it. Your chicken thighs are probably larger than what I used so it varies. The sauce is the best part anyway so if you have more sauce than intended, it can’t hurt :)

  150. Misty
    12/01/2012 at 9:51 pm

    How much cornstarch??

    • 12/02/2012 at 2:04 pm

      I typically start with 1 tbsp. and 3 tbsp. of water and go from there.

  151. Chris Wallace
    12/08/2012 at 11:50 am

    I made this and it was really good. My sauce didn’t thicken up but now I know I should have let it sit for about 30 minutes after adding. I got bone in chicken thighs and tried to remove the bone before cooking, should I have just put them in the crock pot and then removed the bone at the end of cooking?

    • 12/08/2012 at 1:20 pm

      It probably would’ve been easier to remove the bone at the end of cooking since they’d likely be “fall off the bone.” Glad you enjoyed!

  152. Roma
    12/29/2012 at 6:58 pm

    Okay, I’m spending way too much time on your site! Wonderful recipes and this looks incredible! Tomorrow will be a crock pot day.

  153. 12/30/2012 at 12:40 pm

    I just made this today, it was unbelievable! Such a perfect and brilliant recipe!
    Thank you for sharing!

  154. 01/03/2013 at 9:26 am

    This is awesome! Made it yesterday. The prep took all of 10 minutes and it tasted sooo good! The sauce thickend perfectly and it was so dark and rich looking! Love it! Event the kids thought it was great! Table for Two Blog, I’m hooked on you! Keep the slow cooker recipes coming!

  155. Jannette
    01/03/2013 at 10:43 pm

    I just had to stop by and let you know that I found your recipe on Pinterest and made it tonight. IT WAS A GREAT HIT AT OUR HOUSE!!!! Thank you!!!

  156. Julie
    01/04/2013 at 10:54 am

    Loved this!! Making it for my extended family now!

  157. Lynn T.
    01/05/2013 at 4:52 pm

    Good sesame chicken for crockpot cooking minus the crunch.

  158. Stephanie
    01/06/2013 at 8:39 pm

    Julie- I just made your honey sesame chicken for dinner tonight… my husband and I loved it! It will definitely stay in my arsenol of go- to recipes. I have shared it with several people already. Thank you so much for posting such a delicious recipe!

  159. Barb
    01/15/2013 at 8:07 am

    Delicious recipe! For those of rookie chefs … it’s 1 Tbsp cornstarch with 1 Tbsp water.

  160. Katie
    01/20/2013 at 4:27 pm

    The corn starch absolutely ruined this recipe. It made the sauce orange. It should definitely be excluded.

  161. sarah
    01/29/2013 at 10:10 pm

    I am not much of a chef, so sorry this is super basic. Tis recipe serves 4,h but I used breasts instead of thighs, so how much would you say a serving size is? Thanks :-)

    • 01/30/2013 at 7:35 am

      Probably about the same.

  162. nikki
    02/04/2013 at 9:16 pm

    HI, I pinned this a while ago, and it looks so good, I am finally wanting to try it now, my problem is that I leave to work early in the morning, and want something to be ready when I get back from work about 7 hours later,

    Any ideas on how to modify this recipe for longer cooking time?

    I am thinking of using an appliance timer to start it cooking a little closer to when I come home, or maybe putting in frozen cutlets.

    Any other ideas?

    • 02/04/2013 at 9:37 pm

      That’s what I do – I use an appliance timer since I’m at work, door to door, for 10 hours. Put in frozen cutlets and set the timer and let it cook while you’re gone. Honestly, longer cooking time would only dry out the chicken, so since you’re putting in frozen cutlets, I would say start the slow cooker a few hours before you get home since frozen cutlets will thaw out and it won’t go bad since they’re still “cold.”

  163. Betsy
    02/06/2013 at 8:26 pm

    If you double the recipe do you need to leave in crockpot longer?

    • 02/06/2013 at 8:29 pm

      Probably only by a little bit. I’d add an additional hour to whichever heat you’re cooking on (high or low).

  164. Nicole
    02/08/2013 at 9:44 am

    I am so excited to see this, I have been looking for a Bourbon Chicken recipe without the Bourbon, my husband is a pastor, so even if I’m just using it for cooking I can’t just saunter into the liquor store and pick up a bottle, and WalMart would be even worse! This is going into my crockpot on Monday, in a double batch so I can also enjoy it Tuesday!

  165. Jessie
    02/17/2013 at 8:41 am

    LOVE this recipe, but I can’t get the sauce to thicken correctly. It always ends up tasting like cornstarch. BUT, we still love the recipe…and I make it all the time…just don’t thicken the sauce.

  166. 02/19/2013 at 4:11 pm

    I am making this for dinner tonight however I only have chicken thigh strips how would I adjust the cooking time on that?

    • 02/19/2013 at 8:25 pm

      Hi Kristi, this is probably too late of a response now. Sorry I couldn’t get to it sooner. I would say cut cooking time down an hour if they’re strips but I’m not positive as I’ve never done this myself. Hopefully you figured it out though!

  167. Deb
    02/22/2013 at 4:10 am

    God Bless you, Julie, with your patience in this comment section. As someone said earlier, I, too, would have quit responding long ago.

  168. 02/27/2013 at 7:08 pm

    I made this recipe for dinner tonight, and my kids loved it! My six-year-old asked me to make it everyday.

  169. Jessica
    03/20/2013 at 12:17 pm

    Absolutely delish! This is on our menu at least once a week! So easy and so yummy!

  170. 03/30/2013 at 9:44 pm

    I love the Bourbon Chicken at the mall! I also love my crockpot because it makes me look like a rockstar. I can’t wait to try this:)

  171. 04/07/2013 at 8:23 pm

    Just made this tonight and my family loved it! I put some sesame oil in while cooking the chicken and some sesame seeds in as well! Came out perfect!!

  172. Nashay
    04/11/2013 at 3:42 pm

    So I never cook and am very excited to cook this! I am just wondering about mixing the corn starch with water to thicken the sauce: how much of each do I mix? I have no idea. Very excited to eat this tonight!

    • 09/11/2013 at 7:54 pm

      So sorry I never got back to you. It got lost with all the other comments and I just now came to this post and saw this. :( I’m sure you’ve already made this but for future reference, I usually use 1 tbsp. of cornstarch to 1/8 cup of water.

  173. Kristin
    04/16/2013 at 3:06 pm

    Thanks for an awesome recipe. I made it last night with great success! I halved the recipe since I was only feeding two. I put my frozen chicken breasts in the crockpot with the sauce early in the morning and then just left it out until I was ready to start cooking it (I gave it about three hours as mine were still slightly frozen) .I did have a problem getting my sauce to thicken in the crockpot but I just dumped it in a saucepan and brought it to a boil and it thickener nicely!! This was so delicious!! Thank you!!

  174. Missd
    05/15/2013 at 2:57 pm

    This is a wonderful recipe and yes you can double or triple the recipe for a crowd…3 hours on high. I cut the chicken into chunky strips before putting in crockpot..and have used both things and breasts….both are great..thighs are a little more moist…serve with rice and broccoli…..mmmmmmmm

  175. Tiffany Overall
    06/02/2013 at 6:39 pm

    I do NOT eat chinese food. AT ALL! EVER! I have made this twice now. AMAZING! You HAVE GOT TO TRY THIS! LOVE LOVE LOVE. (i put a little extra red pepper in mine as the old man loves spice) Went a little overboard one time with it, it was good still, just couldnt let the kiddo eat any. (more for us, haha)

  176. Katharine
    07/19/2013 at 7:07 pm

    This is one of the best recipes I have made in an extremely long time! I ended up using 2 lbs boneless breasts instead, and doubled the recipe. I still kept the crockpot on low for 4 hours and it came out better than I could have ever expected!

    • 07/19/2013 at 10:21 pm

      So happy you enjoyed this!! Thanks for the feedback!

  177. Kat
    08/18/2013 at 10:42 am

    This is SO good. I tried doubling the recipe, but it makes so much sauce that next time I might just try doubling the chicken and following the rest of the recipe as is and seeing how that turns out.

    • 08/18/2013 at 4:00 pm

      Glad you enjoyed it and are trying it a different way next time to suit your needs!

  178. Molly
    10/10/2013 at 5:13 pm

    This is the best recipe, I have made it MANY many times since I found it. It is super easy and always taste delicious! I use the chicken thighs because I like the texture better after they cook. I also omit the onions. Yummmm :)

    • 10/11/2013 at 8:24 am

      Thanks, Molly! So glad you’ve enjoyed it so many times :)

  179. Sarah
    10/16/2013 at 8:30 am

    Do you think this would still work if cooked on low for 11+ hours? I leave for work at 6:15am and don’t get home till about 5:45pm. So finding crockpot recipes that can cook that long is a challenge. With the long day and a 1 year old, my limited time in the evening with her is precious so the less time I can spend in the kitchen, the better. Your site is great and all your recipes look delicious! Thanks for the help.

    • 10/16/2013 at 3:45 pm

      Hi Sarah! I think it’d work if you used chicken thighs as they tend to not dry out as much as chicken breasts would. However, I can’t really say for certain because I don’t think I’ve ever kept anything in the crockpot for that long. Do you maybe have the option of buying a timer and starting it when you leave the house and then have the timer turn off the crockpot after it’s done cooking? I know it might not be a great solution if you are afraid of keeping the food at room temperature, but that’s the only thing I can think of right now. Sorry this isn’t much help!

  180. Cindy Dominguez
    12/09/2013 at 10:21 pm

    This was fantastic! These recipes are easy, even for novices like myself. :)

    • 12/10/2013 at 9:43 pm

      I’m so happy you enjoyed this, Cindy!

  181. Judith
    12/26/2013 at 10:49 am

    Is this recipe gluten free?

  182. Judith
    12/26/2013 at 11:42 am

    Can you serve this recipe to someone who is gluten sensitive?

    • 12/26/2013 at 9:11 pm

      Hi Judith, I’m not familiar with gluten-free ingredients, but I believe this dish is gluten-free due to my basic knowledge of gluten-free diets, although, I cannot be certain so I suggest you try to maybe Google some of the ingredients to make sure. Sorry I couldn’t help more.

  183. This is so delicious and versatile. Thanks for sharing!!

  184. jennifer
    04/03/2014 at 9:46 am

    I made this last night and for me it was too sweet and the honey was overpowering.

    • Julie
      04/03/2014 at 12:27 pm

      Hi Jennifer – sorry you didn’t like this! If you make it again, maybe use half the amount of honey and taste the sauce and adjust to your taste. Thanks for the feedback!

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