Last night my family and I really enjoyed a new dinner that I think will fit nicely within the “rotation” of food we make. We love Chinese food but our waistlines would protest if we ate the fried varieties too often. Better yet, this recipe works for the slow cooker. Every Tuesday and Wednesday, we generally have slow cooked food due to the hours I teach cooking classes, so this recipe was a great find.
I won’t go on and on about the dish, but I will say it is TOP NOTCH. The flavors were fantastic and I didn’t “slave away in the kitchen.” Put the chicken over a bed of cooked rice, maybe throw in a little cooked broccoli or cooked up bells peppers at the end for even more color and taste, and you got yourself a meal!
It does only serve 4 people, so keep that in mind if you have a large family!
Recipe (slightly adapted from The Comfort of Cooking)
- 4 organic chicken breasts (around 2 pounds)
- Salt and pepper
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup ketchup
- 1/2 cup low-sodium soy sauce
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 4 teaspoons cornstarch
- 1/3 cup water
- 1/2 tablespoon sesame seeds
- 3-4 green onions, chopped
Season chicken with salt and pepper and place in Crock Pot. In a medium sized bowl, mix together the honey, ketchup, soy sauce, oil and red pepper flakes. Pour over top of the chicken and set the Crock Pot to cook LOW for 4-5 hours (or 2 hours HIGH.) I know this sounds crazy to not cook all day, but the chicken would fray apart if cooked all day long. Once time is up, start cooking rice as a side. Mix up the cornstarch mixture, and add it too the chicken in the Crock Pot and stir. Cook for 5-10 more minutes. Take chicken out onto a cutting board and shred apart in chunk sized bites. Place chicken on a plate, garnish with green onions and sesame seeds. Pour the sauce from the Crock Pot into a gravy boat or bowl. Serve chicken over rice, and add extra sauce on top of chicken.