Hubby and I have been thinking of getting a crock pot or a Dutch Oven last year but never did anything about it. I want to get one because after watching the movie, "Julie and Julia", I want to try cooking Julia Child's Beef Bourguignon (as they say, when you dream, dream big! Haha!)
But seriously, I want one because I like the idea of "slow cooking" . . . throwing everything in a pot, let it simmer for quite some time and just let the recipe's ingredients marry one another and let the flavor come around.
I saw this recipe in my cousin's FB wall (Thanks Ate P for sharing!) and since I don't know when I'll be able to cook it (and I don't have a crock pot), I thought of posting this in the blog to make sure I won't lose the recipe, haha! (I think I'll start doing this for future recipes that I will see!)
But I won't wait until I have a crock pot to try this recipe! I'll see if I can do this with whatever pots we have at home.
This recipe (and photo) is from the FB page of The Recipe Graveyard.
CROCK POT SESAME CHICKEN
1 1/2 pound boneless/skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce
2 tablespoons dried onion
2 tablespoons ketchup
1 tablespoon oil
1/2 teaspoon garlic powder
2 teaspoons cornstarch dissolved in 3 Tablespoons water
Put chicken into crock pot.
Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken.
Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through.
Remove chicken from crock pot, leave sauce.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve.
Sprinkle with sesame seeds and serve over rice.