Slow Cooker Sesame Chicken

from Emily (who loves food)

I’ll admit, I’m a bit wary of slow cookers. Mainly because I’m not the biggest fan of stews and casseroles, which are a crock pot’s bread and butter.

However, there’s the odd slow-cooker recipe that wiggles it’s way into my repertoire that is bursting with my favorite flavors. Most of which a saucy asian chicken numbers, like this sesame chicken.

In theory, I shouldn’t really be making stuff like this at this time of year – with summer on the horizon I should be whipping out the salads and BBQ and ditching the traditional winter fare. Though, looking out the window now, you wouldn’t really guess that we’re heading into december, save for the long, light evenings which are great for photographing dinners (or walking along ponsomby road looking for dessert, post delicious pizza – thank you Annabel!)

But today seems gloomy enough to pretend it’s still winter, so winter fare it is. Of course, anything made in the crock pot is super convenient – pop the chicken and the marinade in at midday, and by dinner time you have tender meat and it’s own glossy sauce. Cook some rice and broccoli, shred the chicken, thicken the sauce and wham – dinner.

Comforting, convenient and delicious, and at only 420 cal per serve with rice and broccoli, you’ve got a midweek winner on your hands.

 

 

Slow Cooker Sesame Chicken – Serves 4

Prep time: 10 mins  Cook time: 4+ hours

  • 6 skinless chicken thighs, bone-in
  • 1/2 an onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup honey
  • 1/2 cup low-sodium soy sauce
  • 4 tbs tomato puree/paste
  • 2 tsp sesame oil
  • 3 tsp cornflour/cornstarch
  • 1/4 cup water
  • 2 cups broccoli florets, chopped into bite sized peices + 1tsp sesame oil for frying
  • Rice or quinoa, to serve
  • Toasted sesame seeds, to serve

Place the thighs in the bowl of a slow cooker.

Combine the onion, garlic, honey, soy sauce, tomato puree and oil in a bowl, and pour over the chicken. Cook on low for at least four hours, preferably six, turning occasionally to ensure the thighs cook evenly.

20 mins before you want to serve, prepare the rice according to packet instructions, and remove the chicken from the slow cooker.

Combine the cornflour and water in a cup or small bowl to create a slurry, and add it to the remaining sauce in the slow cooker, turning the temperature up to high to allow the sauce to thicken. While it thickens up, shred the chicken with a fork and discard the bones.

Add the shredded chicken back to the thickening sauce, turning the mixture occasionally.

In a skillet or frypan, heat 1 tsp of sesame oil over a medium-high heat. Stir fry the broccoli pieces, until they turn a fresh rich green colour and their outsides look moist, but they’re still fairly firm to bite (no mushy broccoli here, thanks!)

Lay the broccoli over the rice, and top with a good dollop of the chicken/sauce mixture, then sprinkle with sesame seeds. Couldn’t be easier.

 

Adapted from The Comfort of Cooking

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