I adapted this recipe from the Against All Grain cookbook. The recipe below is for about 4 servings. I ended up doubling everything because Chad and I like to eat leftovers! The sauce in this recipe is delicious and it came out great. I used chicken thighs with the bone in and then removed them after it was cooked. We would definitely make this again! It satisfies a craving for Asian flavors and chinese foods, which I love.
Slow Cooker Orange Sesame Chicken
2 pounds boneless, skinless chicken thighs
1/3 cup coconut aminos (or soy sauce)
1/3 cup honey
2 tablespoons orange juice
2 tablespoons tomato paste
1 tablespoon toasted sesame oil
2 teaspoons minced garlic
1/2 teaspoon ground ginger (or fresh grated)
3/4 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/4 teaspoon cracked black pepper
I added a few dashes of Red Boat fish sauce.
Garnish: sesame seeds
- Trim any visible fat from the chicken, then place it in a single layer in the bottom of a slow cooker. (I piled mine in there, no need for single layer.)
- Place the remaining ingredients, except sesame seeds, in a bowl, whisk together, and pour over the chicken.
- Turn the chicken once to ensure even coating.
- Cook the chicken on low for 4 hours.
- Remove the chicken from the sauce and cut it into cubes.
- Spoon any fat off the top of the sauce, then transfer the sauce to a small pan.
- Simmer the sauce over medium heat for 20 minutes, until it has reduced by half and is thick and shiny.
- Toss the chicken in the sauce and serve with a sprinkle of sesame seeds.
I had enough sauce leftover that I used it to saute some fresh veggies/greens that I had gotten from Good Eggs. The greens were tatsoi (similar to bok choy or spinach) and mizuna (similiar to mustard greens) and I threw in some oyster mushrooms. SO yummy!