Welcome to Recipe Review ThuRsday – where I take a recipe you’ve had bookmarked ‘to try’ and try it here. I’m your guinea pig. Or I’m getting fat for you. One or the other. Either way, seems fun! Today I’m making chicken!
This recipe was submitted by the lovely Megan. She found it on Pinterest, pinned from The Comfort of Cooking. I picked it mostly because it started out “crockpot” and I am la-ay-zee. I always feel like a big champion when I use my crockpot, because by noon, I’ve already finished dinner!
When I first started reading it, I noticed it said it was “adapted from…” so I clicked the link. That link lead to another site from where this was “adapted from…” so I clicked that one, too. Then I got curious what changed as it went along. It seems not much. They changed the amount it makes and I think the scallions got added at the end, but either way, it’s pretty darn close.
For the purposes of this demonstration, of course, I left it as is*.
(Although, I didn’t use Minute Rice. Just regular ole rice. Doesn’t affect the recipe one way or the other, was just what I have 25 pounds of because I suck at knowing what I have on hand.)
At any rate, on with the show. NOTE: For Once In My Life I didn’t double the recipe. My hungry daughter is on a trip to DC and I was pretty sure a couple of my boys wouldn’t eat this (not an uncommon occurrence), so I made extra rice and called it a day.
Here’s the Report Card:
Taste: A- It was delicious! I only marked it down to an A- because I felt like it could have had a BIT more oomph to it. Maybe a bit more pepper flakes, or even some chili paste next time.
Texture: A No complaints. Chicken and rice, how can you go wrong.
Appearance: A It’s lovely! I like the green onions on the top and the sesame seeds as well.
Smell: A The house smelled divine!
Ease: A- Pretty simple. Mostly mixing and dumping into the slow cooker. Not a full A because of the need to shred the chicken and cook the rice separately. Definitely nothing difficult, though.
Comments: This was a great dish. I’ll definitely make it again. I was a little worried about a CUP of honey, but the soy sauce balanced it nicely. The sauce didn’t thicken as much as I expected it would, but it was fine. *Rather than pouring it on top of the dish, I threw the chicken back in the pot and mixed it all together. It worked out perfectly.
Thanks for the link, Megan! A delicious meal!
Feel free to submit a recipe you’d like me to try for you using the form on the right.
|Crockpot Honey Sesame Chicken|| |
- 6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds)
- Salt and pepper
- ½ cup diced onion
- 2 cloves garlic, minced
- 1 cup honey
- ¼ cup ketchup
- ½ cup low-sodium soy sauce
- 2 tablespoons vegetable oil or olive oil
- ¼ teaspoon red pepper flakes
- 4 teaspoons cornstarch
- ⅓ cup water
- 2 packets minute rice, optional
- ½ tablespoon (or more) sesame seeds
- 3 scallions, chopped
- Place chicken in Crock Pot and lightly season both sides with salt and pepper.
- In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
- Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.
- In a small bowl, dissolve 4 teaspoons cornstarch in ⅓ cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.
- Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.