Touch of Orient Chicken for the Crock Pot OAMC

Total Time
5hrs 15mins
Prep
15 mins
Cook
5 hrs

I got this recipe off an email list years ago. My family really enjoys this. This freezes really well.

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Ingredients

Nutrition

Directions

  1. Place chicken crock pot.
  2. In a bowl, combine soy sauce, brown sugar, garlic, and tomato sauce.
  3. Pour sauce over chicken. Cover and cook on low for about 5 hours or until chicken is tender.
  4. Remove to a plate and sprinkle with sesame seeds.
  5. To Freeze: Cool, bag, label and freeze(package sesame seeds separate and add when reheating)
  6. To Serve: Warm in microwave to desired temperature and top with the sesame seeds
  7. Note: To toast sesame seeds: Preheat oven to 350°. Spread sesame seeds in a 9-inch pie or cake pan. Toast about 5 minutes or until golden. Or toast seeds in a dry skillet over low heat 3 or 4 minutes.
Most Helpful

5 5

This recipe came out great! I used about a dozen boneless chicken tenders. I also substituted 2 small cans of V8 juice for the tomato sauce based on another recipe I had seen. I added some ground ginger, black pepper, a dash of onion powder and a dash of Emeril's Essence. After 5 hours of cooking I drizzled some honey over the top and cooked another hour. I did add the cornstarch/water mixture at the end to thicken the sauce. I had gotten some dry results recently with chicken in the crock pot so I poked fork holes into the tenders when I put them in and they really absorbed the sauce all the way through and were very moist. I made white rice and when I served it, I shredded the chicken (which was easy since it was practically falling apart from cooking) and mixed the chicken, sauce and rice together and it was excellent!! My 2 kids-8 and 4-loved this also! Next time I may add some broccoli or even pineapple!

4 5

I was pleasantly surprised by this chicken. Even though it has 8 oz of tomato sauce, it really isn't "tomatoey" at all. The color was a nice deep burgundy brown. I used boneless, skinless chicken thighs. I added some ginger and extra garlic. At the end of cooking time, I dissolved 1 tbsp of cornstarch in 1 tbsp of water and stirred it in to thicken the sauce. This would be a great recipe to make in a skillet; I think the sauce would get nice and sticky. I'll try that! Thanx for sharing!

3 5

This recipe wasn't bad, but I didn't care much for the sauce. I used thighs and followed other reviewer's suggestions by adding ground ginger, black pepper, and onion powder. It seemed like something was still missing, next time I might add some spicy barbecue sauce.