A most delicious, savory and slightly sweet, Asian chicken dinner that anyone can make in minutes.
Makes 4-6 servings
Ideal slow cooker size: 3-5 quart
1 1/2 lbs boneless skinless chicken thighs (trimmed of excess fat) and boneless skinless chicken breasts (I like to use half of each and I used frozen)
1/2 tsp black pepper
1 heaping Tbsp of flour
2 Tbsp honey
1/4 cup soy sauce (low sodium would be best if you don’t want it too salty)
2 Tbsp tomato paste
3 Tbsp seasoned rice vinegar
2 garlic cloves, minced
2 Tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp Tabasco sauce (or more if you like it with heat)
1 Tbsp quick cooking tapioca
Toasted sesame seeds, for garnish
1. Use this trick for optimal results!
2. Place chicken in bottom of slow cooker. Sprinkle with the flour and the black pepper.
3. In a small bowl, stir together the honey, soy sauce, tomato paste, vinegar, garlic, water, sesame oil, onion powder, Tabasco, tapioca. When it’s smooth, pour over the top of the chicken.
4. Cover and cook on LOW for 4-6 hours. If it’s frozen chicken, it may take 1-2 hours longer.
5. Remove chicken from crock and shred (I use my standing mixer to shred chicken, it works awesome!)
6. Place chicken back in slow cooker and stir together with all the sauce.
7. Scoop onto serving dishes (I served mine with barley but rice would be awesome too) and sprinkle sesame seeds on top of each serving.
Review:
Amazing results for totally a minimum effort. I threw my chicken in frozen and stirred up the sauce and boom I was done! I love the slightly sweet but totally savory taste of the chicken. I loved the little crunchiness of the sesame seeds on top. I loved that the tapioca and flour thickened up the sauce perfectly. Basically, I loved this recipe. Try it, you’ll love it too! 5 stars.
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Chexnachic,
I don't have the nutrition info but you can use a site like this to look it up: http://caloriecount.about.com/cc/recipe_analysis.php
Do you know how many calories there are per serving of breast/thigh? The recipe looks great! I can't wait to try it!
Kami, maybe just 1 1/2 times the sauce recipe. I'd add from the beginning!
Karen, I finally got around to trying this. Easy and yummy, but I was wishing it was saucier. Do you recommend adding more sauce to the crockpot…or mixing up extra to serve with it at the end? Thanks for a great recipe. We will be doing it again!
Thanks Donna!
I really liked it too. Glad it worked for you 🙂
Another winner from you – healthy and absolutely delicious! Takeout Chinese is a guilty pleasure I've missed since I started eating healthier, and this fills the void beautifully.
Use tongs to remove the hot chicken from the crockpot. Place in a standing mixer. Use the paddles and cover the mixer. Turn on high and let spin for about 20 seconds! Should work awesomely.
How do you shred the chicken in the stand up mixer?
Canvas prints, thanks so much for the compliment. That is what I strive to do! easy recipes but still flavorful!
Louise, I'm not familiar with a substitute. Maybe just use regular vinegar?
This looks delicious – no wonder it's generating media interest! I love how your recipes, though full of different flavours, use easily accessible ingredients and do not alienate tired or beginner cooks with over-complexity.
Hello, is there an alternative for the seasoned rice wine vinegar? Cheers, Louise
Cris, the tapioca is just a thickener. The saw will just be a little runny if you don't use it, but it should still taste great! Maybe up the flour to 1 1/2 tbsp instead of just one.
Yummy!!! I don't have tapioca on hand. Is there anything else I could use?