6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds) Read more http-//www.pi
Salt and pepper
1/2 cup diced onion
2 cloves garlic, minced
1 cup honey (I used 1/2cup)
1/4 cup ketchup (I used 1/2 cup)
1/2 cup low-sodium soy sauce (I used 1/4 cup)
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
rice
1/2 tablespoon (or more) sesame seeds
3 scallions, chopped
Instructions
1. Place chicken in Crock Pot and lightly season both sides with
salt and pepper.
2. In a medium bowl, combine onion, garlic, honey, ketchup, soy
sauce, oil and red pepper flakes. Pour over chicken. Cook on low
for 3-4 hours, or high for 2 hours.
3. Remove chicken to a cutting board, leaving sauce. Shred chicken
into bite-sized pieces; set aside. Prepare rice according to package
instructions.
4. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup
water; add to crock pot. Stir to combine with sauce. Cover and
cook sauce on high for ten more minutes, or until slightly
thickened. Add cooked rice to 4 plates, top with chicken and
spoon sauce over top. Sprinkle evenly with sesame seeds and
chopped scallions.
Originally Submitted
1/21/2013
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