Slow Cooker Honey Sesame Chicken

Ever since I got my new Wolfgang Puck Multi-Cooker that you can brown/sear in, I’ve been in heaven. That thing is wonderful! I love that I don’t have to dirty any extra dishes. Everything can be made in 1 pot! I don’t have to pour anything into a saucepan so that I can thicken it on the stove. I can do it right in the crock pot. I’ve definitely been using my crock pot more because of this.  So this recipe is AWESOME if you have a Multi-Cooker, but if you don’t you can still make it in a regular crock pot.

A friend posted a recipe for Slow Cooker Honey Sesame Chicken on Pinterest and it sounded wonderful! I knew I needed to add it to my long list of recipes to try. And what made it even better is that I had everything on hand to make it already. Don’t you love that?

(Adapted from Six Sisters Stuff)

INGREDIENTS

  • 2 pounds of boneless skinless chicken breasts
  • Salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup diced onion
  • 1/4 cup ketchup
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 4 teaspoons cornstarch dissolved in 6 tablespoons water
  • Sesame seeds (Penzeys, of course!)

INSTRUCTIONS

Preheat crock pot to the sear setting if you have a Multi-Cooker. If you don’t, you can skip the browning step OR you can brown the chicken in a pan on the stove. That’s totally up to you. Season both sides of chicken lightly with salt and pepper. Add in 1 tablespoon of Sesame Oil.  Brown the chicken.

In a small bowl, combine honey, soy sauce, onion, ketchup, oil and garlic. Pour over chicken.

Cook on low for about 4 hours or just until chicken is cooked through.

Remove chicken from crock pot. Turn the crock pot setting to “Sear” and let it heat up. Shred the chicken.


Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce.  It should thicken up pretty quickly. If you don’t have a crock pot that will heat up quickly to allow you to thicken the sauce, you can try one of two things. Once you add in the cornstarch mixture you could replace the lid and cook sauce on high for ten more minutes or until slightly thickened (I would think that it would take longer than 10 minutes, but this is what they had in the Six Sisters Stuff recipe so I’m guessing it works?); OR you could transfer the sauce to a saucepan and thicken it that way. It’s totally up to you. As you can see below, the sauce is bubbling away and thickening very nicely.

After the sauce has thickened, add the shredded chicken back into the crock pot and toss with the sauce before serving.


Sprinkle with sesame seeds and serve over rice or noodles.

MY NOTES

As usual I usually change or tweak a few things. So this is the part where I tell you what changes I made from the original recipe I saw. To start, I used 2 lbs of boneless skinless chicken because I wanted leftovers! This worked out well because we got a few more days out of this meal. Perfect for lunch!

Since I used my handy dandy Multi-Cooker, I decided to brown the chicken first. So what I did was I put 1 tablespoon of sesame oil in the crock pot and browned the chicken in that.  I did not use the 2 tablespoons of vegetable oil that the recipe called for. I thought the sesame oil gave it some great flavor.  If I wasn’t going to brown the chicken first I probably wouldn’t even add in the oil.

I’m usually a “double the sauce” kind of girl when it comes to recipe. I feel that some recipes skimp on the sauce. But not this one! There is no reason at all to to double the sauce – you get plenty, trust me!

Instead of serving the chicken in chunks, I decided to shred it. I thought this was a great idea – the sauce gets mixed in and it’s nice and sticky – goes well with the rice!

And we don’t like heat, so I didn’t add in the red pepper flakes. But if you like heat I’m sure you can add in however much you want! :)

5 Ingredient Friday: Sunday Pot Roast with Mushroom Gravy

Lately I’ve had the opportunity to check out Claire Robinson’s “5 Ingredient Fix” weekdays at 5:30 pm on the Food Network. Up until recently I never really watched her show. There was really no reason other than it wasn’t on at a time when I could watch it. But they put it on at a good time and now I’m able to catch it a few times a week.

Since I enjoyed the show so much, I hopped on Amazon and ordered her cookbook. It was here the next day!

One show that I had a chance to watch was called “Cook Once, Eat Twice” where she featured her Sunday Pot Roast with Mushroom Gravy, Parsnip-Potato Mash, Ham & Cheese Croquettes, and Pot Roast and Arugula Panini. The Sunday Pot Roast with Mushroom Gravy left me with my mouth watering. I’m the type of person that has to be in the mood for pot roast, and let me tell you – this had me craving it. So I put it on the menu. I ended up getting a smaller piece of meat, so I didn’t end up making the Pot Roast and Arugula Panini, but I figured I’d save that for another day.

Gather your ingredients

 

  • 1 (4 to 5-pound) boneless beef bottom round roast
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms, cleaned and quartered
  • 2 medium yellow onions, halved and sliced
  • 4 cups low-sodium beef broth

Directions

Preheat the oven to 325 degrees F.

Pat the meat dry with paper towels and season well on all sides with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, add the roast and brown all sides, about 4 minutes per side. Transfer the meat to a plate and add the mushrooms. Season with salt and pepper and cook, stirring occasionally, until browned and beginning to release liquid, about 5 minutes.

Add the onions and broth and stir until combined. Nestle the roast into the vegetables, adding any juices it released to the pot. Add the beef broth, bring to a simmer, cover, and transfer to the oven to roast for 2 1/2 hours. Remove the lid, carefully flip the meat and continue cooking for 30 minutes; the meat should be fork tender and the liquid reduced.

Remove the pot from the oven, transfer the meat to a cutting board and tent with foil to keep it warm. Let the mushrooms and onions stand several minutes undisturbed to allow some of the beef fat to rise to the surface. With a large spoon, skim off the excess fat and discard. With a ladle, add about 1 1/2 cups of the mushrooms and onions with some cooking liquid to the bowl of a blender or food processor. Carefully puree the mixture until very smooth. Pour the puree back into the pot and stir very well until combined; taste and adjust seasoning.

To serve, slice the pot roast and arrange on a serving platter. Drizzle some mushroom gravy over the top and pass the extra gravy at the table.

Brown all sides of Roast

And it should look like this - transfer to plate

Add in mushrooms and brown

Add in onions and stir

Add in beef broth

Place roast in Dutch oven 

While the roast is resting - finish gravy

When it is done - ENJOY!

There are only a few changes that I made – Since there are only two of us, I used a 2.5 – 3 lb roast. We had enough for dinner, and I brought leftovers to work the next day. If I used the size that the recipe called for I think I’d be coming up with strange breakfast dishes to use the rest of the meat up.

I used 1 large onion in place of 2 medium onions.

Since I used a smaller roast, I cut down the cooking time down by an hour.

When making the gravy, I ended up blending all of the mushrooms and onions and adding it to the gravy. I didn’t want it to be chunky and I wanted it to be thicker. I also added a few dashes of cream to it.

I have to say that this Pot Roast was phenomenal! Believe it or not this is the first time that I’ve ever made a Pot Roast in the oven. I’ve always done them in the crock pot. But I’m definitely a fan of this recipe and I will definitely be using it again.

Recipe courtesy Claire Robinson, 2009
Show: 5 Ingredient Fix
Episode: Cook Once, Eat Twice