Sesame Chicken for the Crock Pot OAMC

Submitted by bmcnichol

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

 

• Ready In: 5hrs 15mins
• Ingredients: 6
• Serves: 6

ingredients

• 6 skinless chicken drumsticks, with thighs attached skinless
• 1⁄2 cup soy sauce
• 1⁄4 cup packed light brown sugar
• 1 garlic clove, crushed
• 1 (8 ounce) can tomato sauce
• 1 tablespoon toasted sesame seeds

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.

Reviews

[dawndell74]

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!

 

[VegasLaurie]

Very tasty! Lots of points for simplicity! Better with low sodium soy sauce. This time I followed it exactly, but, as others suggested, I see more garlic & ginger in my future....maybe even some red pepper flakes for ZING! Thank you for the post!

 

[BusyMichiganMom]

Made two crock pots full of thighs...served with white rice and steamed broccoli -extended family liked it, toddlers like it! Nice change of pace. Took reviewers advice- added extra garlic and ginger- then thickened sauce at the end with cornstarch. Hubby says make it again! :)

 

[*Parsley*]

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!

 

[DeeDee]

This was really good. I did however add a few things to make it to our liking - and I didn't have time to cook it in a crock pot so here's what I did. I sliced up some onion and mushrooms and sauted them in a bit of sesame oil. I removed that from the pot and then added the cut up chicken breast to the same pot. I pre-cooked that for a few minutes. Then I put the onion/mushroom mixture in the pot with the chicken and added the sauce. For the sauce, I added a bit of fresh ginger like other reviewers suggested as well as some hot pepper flakes because we like heat. Because it was so saucy, I added about 1 cup of frozen peas. Then I put the pot in the oven and let it cook at 350 for about an hour. I served it over brown rice. The chicken was super tender and the sauce was excellent. We loved it. Thank you.