Nothing was sweeter than the look on my dad’s face.
“You made this in that CrockPot? This is good.”
He was so surprised. And that was the point.
I’ve written about this before, but one of my favorite things about cooking is cooking for my loved ones, especially my dad. The man is a laborer, been one his whole life. He works hard, and unfortunately, most of his suppers aren’t up to caliber in my opinion. Don’t get me wrong. I don’t judge him for living off venison tacos and Little Ceasar’s $5 Hot-and-Ready pizzas (he is, after all, a bachelor and loving it), but I think he deserves something better. Something more satisfying. Something healthful.
So I made him this recipe, CrockPot Honey Sesame Chicken from The Comfort of Cooking. My dad doesn’t like anything very sweet though, so I scaled that back quite a bit and modified it for two very big servings.
Hope you enjoy it as much as we did!
2-3 boneless, skinless chicken breasts (about 1-1.33 pounds)
Salt and pepper
1/3 cup diced onion
1 clove garlic, minced
2 packets stevia
1/4 cup ketchup
3 T low-sodium soy sauce
1 T olive oil
1 dash of red pepper flakes
1 T cornstarch
2 cups brown rice, optional
1-2 cups fresh cruciferous vegetables (broccoli, cauliflower) or carrots
1/2 tablespoon (or more) sesame seeds
3 scallions or celery, chopped
-Begin by heating CrockPot to low. Slice chicken into smaller pieces, almost shredding (but into larger chunks). Season lightly with pepper and salt and let the cooking begin in the CrockPot.
-Meanwhile sautee the onions and garlic in the olive oil until soft and golden brown. Transfer to a medium bowl.
-In the medium bowl, start mixing in the stevia, soy sauce, ketchup, and red pepper flakes. Mix well. Drizzle over chicken.
-Cook the chicken on high for about 1.5 hours or on low for 3 to 4. You can add a tablespoon or so of water if the chicken begins to dry out. Stir occasionally.
-Once cooked through and well-marinated, the chicken is ready to be served in pieces or can be shredded. I served mine over brown rice and veggies, which I cooked separately to keep the flavors from merging together too much. But you could add in the rice and veggies an hour or so in (plus 1/3 cup water to cook the rice).
-When finished, season with sesame seeds and top with scallions (for flavor) or celery (for crunch).
Serve warm over a bed of rice, and if you like you can sprinkle a little ginger on top because it’s oh so good for you, too!