Crock pot, slow cooker. Tomato, tomato.
What's important is that I am now a believer. A slow cooker is great tool to have in the culinary arsenal as was well-proved in my kitchen the other night.
I decided to make dinner for Doc and my roomie Elizabeth. Both are non-picky eaters (woo hoo!), so I knew I could try out something new on them, and after perusing a couple of food blogs, I stumbled onto to Table for Two and the recipe below. Hers is slightly adapted from another blog, Six Sisters' Stuff. Fairly consistent and with lots of rave reviews, I knew this recipe was perfect to familiarize me with the ways of the slow cooker. Served on top of short grain brown rice and alongside steamed broccoli, this was a meal simple in execution and kind on the wallet. Doc and E both had seconds, a unquestionable sign of success.
Slow Cooker Honey Sesame Chicken
1 lb. boneless, skinless chicken thighs, about 5 or 6
salt and pepper
1 cup honey
1/2 cup low sodium soy sauce
1/4 cup ketchup
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 cup onion, diced
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch dissolved in 6 tablespoons of water
- Place chicken thighs in the slow cooker insert and sprinkle salt and pepper on both sides (use tongs to turn).
- In a medium bowl, whisk together honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Pour over the chicken in the slow cooker.
- Cook on low for 3-4 hours or high for 1 1/2 to 2 1/2 hours.
- When done, remove chicken and cut into bite-sized pieces. Prior to returning chicken to the slow cooker, whisk in the dissolved cornstarch, replace lid, and cook on high for about 10 minutes to thicken the sauce.
- Return chicken to sauce and toss to coat.
- Serve over rice and sprinkle sesame seeds on top
And to prove the recipe's mettle, Doc gave it a thumbs up. I promise it's his thumb.