Slow Cooker Honey Sesame Chicken is ridiculously tender, tasty, simple, and cheap and surely better than your local takeout joint.
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This recipe for Slow Cooker Honey Sesame Chicken has certainly made a name for itself among food blogs. I’ve seen the recipe several times and have always wondered if it could be as tasty and easy as everyone says it is. I’m here to report to you that the rumors are true… this recipe is outstanding! And I’ve made a few changes to make it a little less indulgent and a little more appropriate for a family favorite weeknight meal.
Taste: The vinegar, soy sauce, and red pepper offset the sweetness of the honey so you’re left with a nice balance of flavors.
Texture: The chicken is incredibly tender and moist and every bite is coated in that luscious sauce.
Ease: Super duper easy and perfect for a weeknight meal.
Appearance: The sesame seed and green onion garnish make this look like a restaurant dish.
Pros: Easy, simple, cheap, and delicious.
Would I make this again? Absolutely.
How to make Slow Cooker Honey Sesame Chicken
1 1/2 pounds boneless skinless chicken thighs
Salt and pepper
1/2 cup honey
1/4 cup soy sauce
1/2 cup diced onion
1/2 cup canned tomato sauce
2 teaspoons cider vinegar
1 tablespoons vegetable oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 teaspoon sesame oil
Chopped scallions, for garnish
Season both sides of the chicken with lightly with salt and pepper and place in the slow cooker.
In a small bowl, combine the honey, soy sauce, onion, tomato sauce, vinegar, oil, garlic and pepper flakes. Pour over the chicken. Cook on low for 3 to 4 hours or on high 1 1/2 to 2 1/2 hours, or just until chicken is cooked through and tender.
Remove the chicken from slow cooker, leaving the sauce. Dissolve the cornstarch in 1/3 cup of water and pour into the slow cooker. Add in the sesame oil. Stir to combine with the sauce. Replace the lid and cook sauce on high for ten more minutes or until slightly thickened. Shred the chicken into bite size pieces, then return to the pot and toss with the sauce before serving. Sprinkle with the sesame seeds and scallions and serve over rice or noodles.
Recipe adapted from Baby Center
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