Slow Cooker Honey Sesame Chicken

The Holiday Recipe club is a fun way to play with holiday-themed ingredients or recipes, but until now they have all been associated with American holidays. A little while ago, there was discussion within the group whether people would be interested in exploring other holidays outside of the US and as you can see from today’s post, the motion was passed! For today’s first international HRC post we are celebrating Buddha’s Birthday by using either gram masala, tofu, or sesame.

Sesame grabbed my attention and I first thought of making Sesame Chicken, but I was convinced I had already posted a recipe for that – wrong. Even if I had, it would’ve still totally been worth trying out this recipe because it’s done in a slow cooker, making it so easy to prepare. And healthier too because it’s not fried! Granted that means you lose the crispy action, but I didn’t miss it that much knowing it was better for me.

Want to join us in celebrating more National and International holidays? Check out the HRS’s contact page. Also be sure to check out the end of this post for the rest of the HRC line up.

One year ago: Fried Mac and Cheese

SLOW COOKER HONEY SESAME CHICKEN

Serves 4-6

Ingredients:

4 boneless skinless chicken breasts (1.25 lbs)

1/2 cup honey

2 Tbsp low sodium soy sauce

1/2 onion, diced

2-1/2 Tbsp ketchup

1 Tbsp sesame seed oil or extra-virgin olive oil

3 cloves garlic, minced, pressed or grated

1/2 tsp red pepper flakes

2 Tbsp cornstarch

1 Tbsp sesame seeds

1 cup dry brown rice

1 tsp extra-virgin olive oil

1 lb broccoli florets

Directions:

1. Put chicken into crock pot.
2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
4. Cook rice according to package directions.
5. Heat 1 teaspoon olive oil in a skillet until hot. Add broccoli and saute 5-6 minutes or until cooked but tender.
6. Remove chicken from crock pot, leave sauce. Whisk cornstarch into liquid in the crock pot. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
7. Shred chicken or cut into bite size pieces, then return to pot and toss with sauce. Serve chicken over rice with broccoli, garnish with sesame seeds.

Source: Adapted from Prevention RD.