I often forget that I don't need to cook the entire meal in the slow cooker. Sometimes you can actually cook just a side dish, dessert, or even just the main protein in the slow cooker. I gave this recipe for slow cooker sesame ginger chicken a try, and my family loved it!
This new Asian-style chicken dish has officially made it into my monthly dinner rotation. It's super simple to make, and during the last 20-30 minutes of cooking I cook a few sides or make my Asian cucumber salad. I also almost always have rice pre-cooked and in the freezer so I'll defrost that and serve as is of whip up a quick vegetable fried rice to serve with it. Or my favorite Asian style green beans!
I've tested this recipe with both fresh ginger and ground ginger. It tastes the same, so don't stress if you don't have one or the other on hand. Use what you have. What I like about only cooking the chicken breast for a few hours is that it isn't fully falling a part. Of course you could cook it for longer and shred the chicken - totally up to you! I like that it's a whole chicken breast, its full of flavor and still moist.
I used my KitchenAid Multi-Cooker for this recipe so that I can cook the sauce down right in the slow cooker. I just use a little wire mesh strainer to remove any of the food particles that may still be present in the slow cooker. I do a quick skim and then set my Multi-Cooker to the sear setting. It brings the sauce to a boil within a minute. It’s crazy. I use a rubber whisk so that it doesn’t scratch my Multi-Cooker—always a great tool to have on hand.
I like to dip the chicken back in the sauce before serving and then pour a little sauce on top after it’s been dipped and on the plate. Make sure to put the remaining sauce in a bowl on the table so your family and friends can help themselves to more sauce! The sauce is the best part. It makes the chicken complete.
If you are looking for a new slow cooker chicken recipe -- definitely give this recipe a try! It will help you get out of your "what to make for dinner rut" and spice up dinner with s little homemade Chinese takeout!
- 1 teaspoon sesame oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons fresh orange juice
- 5 teaspoons hoisin sauce
- 1 teaspoon dehydrated ginger
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 4 boneless skinless chicken breasts
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 teaspoons toasted sesame seeds
- 2 tablespoons sliced green onions
- Combine sesame oil, soy sauce, light brown sugar, orange juice, hoisin sauce, ground or rehydrated ginger and garlic in a bowl. Mix well and set to the side.
- Place the chicken in a slow cooker then pour the sauce mixture over the chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm.
- Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard the strained solids.
- Bring the sauce to a boil over medium-high heat. Combine the cornstarch and cold water in a small bowl and mix until incorporated.
- Add cornstarch mixture to sauce, stirring with a whisk until blended. Cook for 1 minute or until sauce thickens, stirring constantly.
- Pour sauce over the chicken and sprinkle with sesame seeds and green onions.
Adapted from My Recipes