Sesame and Ginger Chicken in the Slow Cooker This slow cooker recipe has minimal effort ( a bit more than usual due to the browning of the chicken and thickening of the sauce – but I must admit on my really rushed days, I just throw it all into the cooker and do no browning or sauce making and it still tastes great!) Just sprinkle the chopped chives over the chicken in the cooker and let everyone help themselves! Serve with basmati rice.
Below is a picture of our ginger growing….
- 1 tablespoon sesame oil
- 8 bone-in chicken thighs skinless
- Cooking spray
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons fresh orange juice
- 5 teaspoons hoisin sauce
- 1 tablespoon minced peeled fresh ginger ( we grow it – and it is the bulb/root that is used not the leaves!)
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 teaspoons toasted sesame seeds
- 2 tablespoons chopped chives
Directions: 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden. Transfer chicken to a 4-quart electric slow cooker coated with cooking spray. 2. Combine soy sauce and next 5 ingredients (through garlic); pour over chicken. Cover and cook on LOW for 2 1/2 hours or until chicken is tender. Transfer chicken to a platter; keep warm. 3. Pour cooking liquid through a sieve into a small saucepan to measure 1 1/4 cups. Discard solids. Bring cooking liquid to a boil over medium-high heat. Combine cornstarch and 1 tablespoon cold water in a small bowl. Add cornstarch mixture to sauce, stirring with a whisk until blended. Return to a boil. Cook 1 minute or until sauce thickens, stirring constantly. Serve sauce over chicken. Sprinkle with sesame seeds and chopped chives.