crockpot honey sesame chicken
Crockpot honey sesame chicken is easy to make and even more delicious!
“Bourbon chicken? Bourbon chicken? Sample?”
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.
a delicious slow cooker meal that is just like the one you have at the mall food courts!
- 1 lb boneless skinless chicken thighs, about 5
- Salt and pepper
- 1 cup of honey
- 1/2 cup of low sodium soy sauce
- 1/4 cup ketchup
- 2 tbsp vegetable oil
- 2 cloves of garlic, minced
- 1/2 cup diced onion
- 1/4 tsp red pepper flakes
- Sesame seeds
Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
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.
Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
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 (if the sauce doesn't thicken, it's ok - the liquid probably isn't hot enough to thicken it to the right consistency. It's ok if the sauce is more on the liquid side.) Throw the chicken back in and stir around to recoat the chicken in the sauce.
Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.
Source: Six Sisters' Stuff
Posted on February 21, 2012