I found this on the Six Sisters' blog and had to try it. I can never get the sauce to thicken in the crock pot so I put the juices in a separate pan, add the cornstarch and cook it on the stove but I posted as it was written.
- 4 boneless skinless chicken breasts (thighs would be fine too)
- salt and pepper
- 1 cup honey
- 1⁄2 cup soy sauce
- 1⁄2 cup diced onion
- 1⁄4 cup ketchup
- 2 tablespoons vegetable oil (could also use olive oil or canola oil)
- 2 garlic cloves, minced
- 1⁄4 teaspoon red pepper flakes (optional)
- 4 teaspoons cornstarch (dissolved in 6 Tablespoons water)
- sesame seeds
- Season both sides of chicken with lightly with salt and pepper, put into crock pot.
- In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
- Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
- Remove chicken from crock pot, leave sauce.
- Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.
- Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
- Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.
- Sprinkle with sesame seeds and serve over rice or noodles.
- You can also sprinkle more red pepper flakes on top if you want more heat.
This was loved by everyone - no leftovers. Thank you for posting it.
This has become my family's favorite meal. My 20-year-old son has even mastered the sauce so he can make it whenever he wants. Everyone I serve this too remarks on how tender the chicken is. Because I am diabetic, I use agave syrup instead of honey. That allows me to add a dash of Mirin, a sweet Japanese rice wine, to the sauce. Instead of using water with the cornstarch, I take some of the hot liquid from the slow cooker and whisk that into the cornstarch, then return the mixture to the slow cooker. That works a treat and I get a nice sauce that thickens within minutes. This is a great, easy meal that can easily be adjusted for more or less chicken. We make a recipe and a half each time and it disappears by the next day. Give this one a try, and don't be afraid to personalize the sauce to your liking; this is a very forgiving dish, so experiment!
"I could eat this anytime!" says my husband. (He's pretty "moody" with his food interests.) I cooked it on high for 3 hr, and it came out a good texture; it was slightly like a pulled pork, but not much. The flavor was excellent! I used 1/2t salt, 1/4t pepper, and 4 lb chicken breasts. Next time I'll use 25% more liquid for that volume of meat so none of the meat dries out. I served it over rice, garnishing it with cooked broccoli and carrots, and slivered almonds (though sesame seeds would have been better, I'm sure). mmm...