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This recipe is one of my favorites. I know I say that about a lot of the recipes I share with you but seriously, this one really is a favorite of mine. I love Chinese food but so often the food you find on a Chinese buffet is loaded with salt. The problem I have with that is that after eating Chinese food, the next day my fingers are swelled up like little piggies, and I don’t like that at all!
I love making restaurant copycat meals at home because I can control what goes in the foods that I feed my family and they are just as tasty as what you get at a restaurant, and usually a lot cheaper too!
Another reason that I love this recipe is because it’s made in the crock pot. When I get to work at 8AM I literally do not stop all day long. I’m lucky if I even stop working long enough to eat lunch. There’s just so much to be done with my job and not enough hours in the day. When I get home around 5:00 in the evening the last thing I want to do is stand in the kitchen for an hour preparing dinner. I love being able to throw something in the crock pot the night before, put the crock in the refrigerator over night and then the next morning I take it out and put on to cook all day. That’s my kind of cooking these days!!
I recently bought a new crock pot which I LOVE! (A girl can never have to many crock pots right?) I love this Programmable Cook and Carry Crock Potfor a couple reasons. Number one, its programmable. Did you ever use one of those “old fashioned” crock pots that just has a dial that you turned, high, low, and off? What if you ended up having to work late and didn’t get home in time? Your food was way over cooked! I also love how easy this crock pot is to take and go. I often prepare crock pot dishes for family reunions or church pot luck dinners. The problem I always had before was transporting the crock pot without the lid coming off and spilling in my car or breaking. The lid on this one locks in place!
Enough about my crock pot. If you want one for yourself, these Programmable Cook and Carry Crock Potcan be found through this link to Amazon.
So here’s the recipe for this Crock Pot Sesame Chicken and it’s only 4 Weight Watchers Points Plus.
Crock Pot Sesame Chicken
2 lbs boneless, skinless chicken breast
black pepper, to taste depending on how peppery you want it
1/3 cup low-sodium soy sauce (don’t want your fingers swelling, right!)
1/4 cup honey
1/4 cup tomato paste
3 tbsp rice wine vinegar
2 cloves garlic, minced
1 tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp sriracha hot chili sauce, or more to taste
1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions, chopped for garnish
1. Place the chicken in the crock pot and season with black pepper.
2. In a medium bowl, combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce.
3. Pour over chicken and cook on LOW 3-4 hours.
4. Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside.
5. In a bowl, dissolve cornstarch in remaining 1/4 cup water then add to the slow cooker and stir to combine.
6. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes. Once it’s thickened return chicken to the crock pot and mix well.
7. Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.