Crockpot Honey Sesame Chicken (Bourbon Chicken)

Here is another crockpot meal I did during my 5-1 meal day. (This is where I make 5 meals at once and put them in gallon size zip lock bags and put in the freezer. When ready to cook I just take out and put right in the crock pot. Great for weekday meals!) I got this recipe from Table for Two blog.

My house smelt JUST like walking past the Chinese Restaurant that hands out samples on a toothpick in the mall's food court! That place always tempts me to eat there! And when I do, i always feel like crap after eating it. This tastes better and I know what's all in it!!

The only thing I will change about the recipe is next time I will use more chicken (It makes enough marinade). While I was cutting it up, the kids and I kept nibbling on it. So once we got it to the table for dinner there was barely enough for all of us, and definitely not enough for left overs! I served this over sticky rice and sauteed broccoli, green beans, carrots and water chestnuts. I will be making this again soon!

Here is the recipe off the blog. If you want to make this into a freezer meal, just put all the ingredients except the cornstarch and sesame seeds in a zip lock freezer bag and put in your freezer. On the day you want to make it, just take it right from freezer and place in your crockpot. (I cooked mine this way on the lowest setting for just under 5 hours.)

INGREDIENTS:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

INSTRUCTIONS:

1. Place the chicken thighs in the crockpot and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Once Chicken is done, take out and cut into chunks