Sunday, March 10, 2013

Crockpot Honey Sesame Chicken

This is another Skinnytaste recipe that we tried last week and the entire family fell in love with it. It's great served over rice, in a tortilla or even as a Thai-inspired lettuce wrap. This dish has the perfect amount of sweet for a main meal and I'll definitely be making it again!

Crock Pot Sesame Honey Chicken

Servings: 8 • Serving Size: over 2/3 cup • Old Pts: 4 • Weight Watchers Points+: 4 Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g Sodium: 504 mg

2 lbs boneless, skinless chicken breast
black pepper, to taste
1/3 cup low-sodium soy sauce (tamari for gluten-free) 

1/4 cup honey
1/4 cup tomato paste
3 tbsp rice wine vinegar
2 cloves garlic, minced
1 tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp
sriracha hot chili sauce, or more to taste (To clean this up, I used Organicville chili sauce)

1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions, chopped for garnish


Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and chili sauce. Pour over chicken and cook on LOW 3-4 hours.
Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.
Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish. Enjoy!

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