Slow cookers AKA crockpots are such a help when you are heading out to an evening activity. This recipe takes no time at all to put together and since it is chicken cooks quickly.
So what you want to do is place the following ingredients into your crockpot:
1-1/2 pounds boneless/skinless chicken breasts
In a 2 cup measuring cup mix:
1/2 cup honey
1/4 cup soy sauce (since you have 1/2 cup honey already just fill soy sauce to the 3/4 cup line hence 1/4 cup)
2 tablespoons dried onion or 1/2 of a fresh onion diced
2 tablespoons ketchup
1 tablespoon toasted sesame oil (best option) or vegetable oil
1/2 teaspoon garlic powder or two cloves fresh minced garlic
Pour what you have in your measuring cup over your chicken in the crockpot.
Cook on high for 1-1/2 to 2-1/2 hours or low for 3-4 hours. I prefer cooking on high for less time due to the ease of chicken drying out. Use a meat thermometer. Chicken cooked when internal temperature is 180 degrees F.
So now you want to remove the breasts and place them on your cutting board.
Stir together 1 tablespoon cornstarch into 2 tablespoons cold water. Add to liquid remaining in the crockpot, stir together, up the temperature to high and let thicken with lid on for 10 minutes.
Turn your attention to your cutting board and chop the chicken into bite size pieces. Place them back into the crockpot coat with the yummy sauce.
Serve on rice* and sprinkle with sesame seeds.
* Use a rice cooker if you have one (love mine) to make this dinner ever more stress free.
So what you want to do is place the following ingredients into your crockpot:
1-1/2 pounds boneless/skinless chicken breasts
In a 2 cup measuring cup mix:
1/2 cup honey
1/4 cup soy sauce (since you have 1/2 cup honey already just fill soy sauce to the 3/4 cup line hence 1/4 cup)
2 tablespoons dried onion or 1/2 of a fresh onion diced
2 tablespoons ketchup
1 tablespoon toasted sesame oil (best option) or vegetable oil
1/2 teaspoon garlic powder or two cloves fresh minced garlic
Pour what you have in your measuring cup over your chicken in the crockpot.
Cook on high for 1-1/2 to 2-1/2 hours or low for 3-4 hours. I prefer cooking on high for less time due to the ease of chicken drying out. Use a meat thermometer. Chicken cooked when internal temperature is 180 degrees F.
So now you want to remove the breasts and place them on your cutting board.
Stir together 1 tablespoon cornstarch into 2 tablespoons cold water. Add to liquid remaining in the crockpot, stir together, up the temperature to high and let thicken with lid on for 10 minutes.
Turn your attention to your cutting board and chop the chicken into bite size pieces. Place them back into the crockpot coat with the yummy sauce.
Serve on rice* and sprinkle with sesame seeds.
* Use a rice cooker if you have one (love mine) to make this dinner ever more stress free.
