The way to my husband’s heart is most certainly through Chinese food. Every time we decide to have take out, I ask him what he wants, and the answer is always the same… Chinese? Or more recently… Bambu? So, when I saw this recipe, I knew it would be a crowd pleaser! Even better, it’s a crock pot meal, which is mama’s jam.
Honey Sesame Crock Pot Chicken
2 lbs boneless, skinless chicken thighs
salt and pepper
3/4 cup honey
1/2 cup low-sodium soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons olive oil
2 cloves garlic, minced
4 teaspoons cornstarch dissolved in 6 tablespoons water
- Season both sides of chicken with salt and pepper and set in crock pot.
- In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic.
- Cook on low for 3-4 hours, or just until chicken is cooked through*
- Remove chicken from crock pot, but leave sauce. In a small bowl, dissolve cornstarch in water and pour into crock pot. Stir to combine sauce. Replace lid and cook on high for 10-15 minutes, or until sauce is slightly thickened.
- Shred chicken and return to pot to toss and coat. Sprinkle with sesame seeds.
- Serve over rice or noodles.
*You know your crock pot best, so you may need to adjust the cook time. My crock pot cooks fast and furious, so 3 hours was better for me.
We served this over Trader Joe’s veggie fried rice and edamame. A perfect time-saver and great way to add veggies to this meal.