I have been wanting to make a slow cooker version of honey chicken for a while now. The problem is every recipe I saw involved browning bites of chicken and then putting them in the slow cooker for 3 hours. That may work in some situations, but when your work day is 8 hours long a 3 hour cook time isn't exactly convenient.
The problem is, cooking chicken in the slow cooker for too long leaves you with mealy meat. It goes from fall apart tender to falling apart so much it is disintegrating and nobody wants their chicken to be mush. So, I made a few adaptations that make getting this ready in the morning super easy. You get to throw in whole frozen chicken breasts! All you do when you get home is shred it and stir in some sesame seeds. It'll be done before you can make the rice to serve it with... even if you use instant!
Matt instantly fell in love. He said I can make it whenever I want. Sweet of him to give me permission, isn't it? ;-) Of course I am glad he likes it, and it is so darn easy to make I will be happy to make it every time he requests it.
Honey Sesame Chicken in the Slow Cooker
3 medium boneless skinless chicken breasts, frozen
3 T corn starch
1/2 cup cold water
1/3 cup soy sauce
2 tsp sesame oil
5 T honey
2 tsp minced garlic
2 T ktechup
1 T apple cider or rice vinegar
3-4 T sesame seeds
Rice for serving and optional green onions
- Place chicken breasts in your slow cooker.
- Stir together corn starch and cold water. Add all of the remaining ingredients, besides the sesame seeds and stir to combine. Pour over chicken.
- Cook on low for 8 hours.
- Using two forks, shred the chicken. Then stir in the sesame seeds.
- Serve over rice with green onions if desired.
This recipe is featured at Meal Plan Monday!