Mini Slow Cooker Sesame Chicken
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One chicken thigh simmers in a honey soy sauce in a small slow cooker, then gets a quick thickening. Serve it as is or over rice.
Ingredients
Chicken and sauce
- 1 boneless skinless chicken thigh (6–7 ounces)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 teaspoons ketchup
- 1 teaspoon olive oil
- 1 teaspoon dried onions
- 1 garlic clove minced
- ⅛ teaspoon red pepper flakes optional
Cooking-day thickener and finish
- 3 tablespoons water
- 1 teaspoon cornstarch
- ½ tablespoon sesame seeds
- Optional: 1 cup cooked rice for serving
Equipment
- mixing bowl
- whisk
- cutting board
Directions
- Sprinkle the chicken with the salt and pepper and put it in a 1½-quart slow cooker.
- Whisk the honey, soy sauce, ketchup, oil, dried onions, garlic, and red pepper flakes in a small bowl. Pour it over the chicken and turn to coat.
- Cover and cook on LOW for 3 to 4 hours, until the chicken is tender and reaches 165°F. Move the chicken to a cutting board.
- In a small bowl, stir the cornstarch into the 3 tablespoons water until smooth. Stir it into the hot sauce in the cooker. Cover and cook on HIGH for 10 minutes, until thickened.
- Cut the chicken into smaller pieces and return it to the sauce. Sprinkle with the sesame seeds and serve as is or over rice.
Notes
To cook rice from scratch, boil ½ cup water with ¼ teaspoon kosher salt and ½ tablespoon butter. Stir in ¼ cup white rice, cover, and simmer for 20 minutes, until the water is absorbed.
Nutrition
Serving: 346g | Calories: 697kcal | Carbohydrates: 80g | Protein: 66g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 169mg | Sodium: 2303mg | Potassium: 766mg | Fiber: 1.2g | Sugar: 73g | Vitamin A: 106IU | Vitamin C: 2.1mg | Calcium: 99mg | Iron: 3.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken thigh counted as roasted chicken breast. Brands and portions vary, so use it only as an approximation.