This dish is quick and easy to prep – as crock pot recipes should be! We start by adding the chicken and 1/2 cup of corn starch in a large ziplock bag and shaking it up (little helpers might enjoy this part!). You’ll know you’re finished when the chicken is coated and there’s very little corn starch left.
Tip: be watchful! The chicken likes to stick together, so make sure you get all the pieces separated enough to coat them all thoroughly.
For the next step, heat a large skillet on medium-high heat and add 1 tablespoon of sesame oil, but add up to two if you find the chicken starts sticking. Dump that bag of chicken right in and sauté until the chicken is a little browned on all sides. For me this took maybe 7-8 minutes. The rest of the cooking will be done nice and sloooow in the crockpot.
Speaking of the slow cooker, that’s the next step. Basically just dump the chicken in and then throw the veggies on top. I used broccoli and snow peas, but you could really use whatever you like. (Or, how it usually is for me – whatever you have on hand).
Finally, mix up the sauce in a small bowl. It helps to whisk the corn starch into chilled chicken broth first so that there are no clumps, but after that just throw it all together and stir. Then pour the mix over everything in the crockpot. I prodded the chicken at the bottom just a bit to make sure the sauce got all the way to the bottom.
Now turn your slow cooker on low and walk away! Don’t you just love the feeling of being done? And get ready to start salivating – your house will smell delicious. My chicken was done in 2 hours, but I wanted the veggies a little more tender so I kept everything cookin’ for a total of three.
Serve over rice and sprinkle with sesame seeds for some crunch. I love that this recipe is slow cooked because it gives me time to cook up some brown rice. Whole grain for the win! Just add a fruit side and you’ve got four food groups covered!
- 1 pound chicken breast
- 1/2 cup cornstarch
- 2 tablespoon sesame oil
- 2 cup broccoli, florets
- 1 1/2 cup snow peas
- 2/3 cup chicken broth, low-sodium
- 2 tablespoon cornstarch
- 2 teaspoon sesame oil
- 1/2 cup honey
- 1/3 cup soy sauce, low sodium
- 2 tablespoon vinegar, rice
- 1 teaspoon sesame seeds
- Cut chicken into 2-inch chunks, then throw them into a large freezer bag. Add 1/2 cup corn starch, seal the bag, and shake it all up!
- Place a large skillet on the stove on medium high heat, then add 2 tablespoons sesame oil. Add the coated chicken and saute until chicken is lightly browned (not cooked through).
- Add chicken to crockpot and throw veggies on top.
- In a small bowl or measuring cup, whisk cold broth and 2 tablespoons of cornstarch until fully dissolved. Then add 2 teaspoons sesame oil, honey, soy sauce, and rice vinegar. If needed, heat honey a bit in the microwave before adding to make sure it’s runny.
- Pour mixture over chicken and veggies, stir just enough to make sure it gets to the bottom.
- Turn the crockpot on to low for 2-3 hour, depending on how soft you like your veggies. Serve warm over your choice of cooked rice. Sprinkle with sesame seeds if desired.