The Pioneer Woman Tasty Kitchen
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Slow-Cooker Honey Sesame Chicken

4.72 Mitt(s) 32 Rating(s)32 votes, average: 4.72 out of 532 votes, average: 4.72 out of 532 votes, average: 4.72 out of 532 votes, average: 4.72 out of 532 votes, average: 4.72 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Sweet, tangy, spicy, garlicky and gingery. You never expect something that is this simple to make to taste this deep and complex. With a maximum of 10 minutes of hands-on time required to put this together, you will be thrilled and so will the rest of your family!

Ingredients

  • 3 pounds Boneless, Skinless Chicken Thighs
  • Salt And Pepper, to taste
  • ¾ cups Honey
  • ½ cups Soy Sauce
  • ¼ cups Plus 2 Tablespoons Ketchup
  • 1 Tablespoon Canola Oil
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Minced Or Grated Fresh Ginger Root
  • 4 cloves Garlic, Peeled And Minced Or Pressed
  • ¾ teaspoons Crushed Red Pepper Flakes
  • 4 teaspoons Cornstarch
  • ¼ cups Cold Water
  • Optional Garnishes: Thinly Sliced Scallions, Sesame Seeds
  • 6 cups Hot Cooked Rice, For Serving

Preparation

Very lightly season the chicken thighs with salt and pepper and place them in the slow cooker.

Whisk together the honey, soy sauce, ketchup, canola and sesame oils, ginger, garlic and pepper flakes in a mixing bowl and pour over the chicken thighs. Cover the slow cooker and cook on low for 4 hours, or until the chicken is tender and cooked through.

Use tongs or a slotted spoon to transfer the chicken to a rimmed plate or bowl and cover lightly with foil, leaving the sauce in the slow cooker.

Stir the cornstarch into the water with a fork or small whisk until dissolved. Whisk the mixture into the sauce in the slow cooker. Cover the slow-cooker and turn the heat to high. Let it cook and thicken for 15 minutes.

Carefully transfer the chicken back into the slow-cooker and mix to coat the chicken with the thickened sauce.

Serve the pieces of chicken over hot cooked rice. Spoon the sauce over the chicken and garnish with sesame seeds and scallions.

7 Comments

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Avatar of Serene

Serene on 3.14.2014

Wow! Slow Cooker? Never thought of that before!!

Avatar of hmfiend

hmfiend on 2.13.2014

I take care of my friend’s five year old during the day. I threw everything in the crockpot this morning before my baby woke up and it was ready by lunchtime. Owen ate it all and told me to give his mommy the recipe. Sooo good!

Avatar of Nancy

Nancy on 2.10.2014

This looks sooooo good. Will try it soon…
Nancy

Avatar of free to be me

free to be me on 8.22.2013

wow this looks amazing. i have been craving chinese food lately and also looking for a new crock pot recipe. i hope to make it soon!

Avatar of bunqui

bunqui on 6.20.2013

I made this and it was great. I did have to substitute breasts for the thighs as my husband doesn’t like dark meat but he said it is a definite keeper and do over soon!!

32 Reviews

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Avatar of Madame Munchies

Madame Munchies on 3.15.2014

I made a half batch of this chicken tonight and was very pleased with the results, not overly sweet, which is a good thing.. The sauce is a perfect compliment to rice and fabulous to drizzle over a simple steamed or roasted vegetable ( in this case, I drizzled it over steamed kale). i think that the next time I make it I’m going to add some orange zest and maybe a smidgen of orange juice too. I will definitely make this recipe again. PS – am looking forward to trying your english muffin bread too! Thanks for posting!

Avatar of MTtroutbum

MTtroutbum on 1.16.2014

Thank you for this recipe! I made it for dinner Sunday night, and my family really enjoyed it. It was very easy to make, and it’s one of the better crock pot recipes we’ve tried for sure. It has a lot of flavor! I served it over jasmine rice. Yummy! We’ll make this again for sure.

Avatar of shanrock

shanrock on 1.13.2014

Such a simple and flavorful recipe! Wish I would have planned ahead to add some broccoli or carrots for a more well-rounded meal.

Avatar of annieo

annieo on 1.10.2014

Made this for the 2nd time last night. Perfect take-in, even with a crockpot that has a mind of it’s own! Will definitely be making this again.

Avatar of twowowies

twowowies on 1.9.2014

I’ve made this twice now and disliked it both times. I had forgotten I’d made it before until I smelled it cooking. I found it waaaay to rich and overpowering but my husband liked it. I don’t like to give bad reviews but since this got so many positive comments I felt a different opinion was warranted. I am currently cooking Rebecca’s recipe for Bo Ssam I found on her website and it smells terrific! I reduced the amount of ginger dramatically thinking that that might be part of my problem with this dish.

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