a peek inside the fishbowl

19 Sep, 2011

Will they eat it: A slow cooker sesame chicken recipe

Posted by andrea tomkins in: Recipes and Food

I don’t think I’ve ever made chicken in the slow cooker. It’s been relegated to hearty beef stews, meatballs, pulled pork and even clam chowder. So when I saw this recipe on Pinterest I thought – aha, this is something I might want to try.

I looked at the recipe (which was from here and here before that) and decided it needed a couple tweaks.

I wasn’t crazy about the idea of putting cold raw chicken in the slow cooker. So I browned it on both sides first. I also skipped the baby carrots and subbed in some rather haphazardly chopped fresh carrots. We don’t buy baby carrots anymore because I prefer ’em a little less processed, with the tops on and a little dirty. (I do wash them of course.)

Sidebar: Here’s an interesting carrot-related related entry on Snopes.com that answers a few rumours that are floating around about baby carrots.

Anyway, here’s the recipe:

12 boneless skinless chicken thighs
3 medium carrots, chopped into chunks
1 small onion, quartered
2 or 3 tablespoons gingerroot, finely chopped
2 cloves fresh garlic, finely chopped
1/2 cup PC Organics condensed veggie broth
almost 1/4 cup honey
1 tablespoon sesame oil

Here’s the saucy part:

¼ cup low-sodium soy sauce
3 tablespoons cold water
3 tablespoons cornstarch

For decoration:

1 tablespoon sesame seeds, toasted
2 green onions, sliced

I followed the directions on the original website, but I browned the chicken first (along with an onion and a bit of salt and pepper) before putting it to the slow cooker. I also fried the ginger and fresh garlic (just until fragrant) before adding it to the chicken and carrots.

I’m going to serve this tonight with sticky rice.

So here’s the big question? Will they eat it (the kids, I mean)? I hope they do, because it’s pretty easy to throw together. It’s in the slow-cooker now, so I’ll post an update (and a photo or two) after dinner. Stay tuned!

Edited to add:

Slow-cooker sesame ginger chicken stew

Looks pretty good eh?

Emma loved it, Mark liked it, Sarah didn’t really like it and I was so-so about it. I had incorrectly assumed it would taste like a ginger-chicken stirfry I make but this was more like a chicken stew. Anyway, it was worth a try, and I might make it again but omit the onion and maybe add a few teaspoons of Chinese cooking wine to the sauce for a bit of extra tang. If you try this recipe please let me know how it turns out for you!


3 Responses to "Will they eat it: A slow cooker sesame chicken recipe"

1 | Kristina

September 19th, 2011 at 3:32 pm

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Oooo yum! I’m always happy to find new slow cooker recipes, especially if they’re a hit with the mini-epicureans. I’ll check back to see how it goes. :)

2 | andrea

September 20th, 2011 at 12:56 pm

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I should add that this made a great little lunch. It actually improved as it sat in the fridge! But I’d definitely call it a stew. And add a bit of something to kick up the spice factor. :)

3 | vanessa

September 26th, 2011 at 4:29 pm

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sounds great – i love the individual sesame flavour, i’m trying to master hummus with tahini at the moment . Another use for peanut butter someone showed me is with soyasauce to make an easy and quick chicken satay. Always interested to try something new .

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My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark and our dog Piper who is kind of a big deal on Instagram. We also have two human daughters: Emma (20) and Sarah (18). During the day I work as a writer at The Royal Ottawa Mental Health Centre. I am a longtime Ottawa blogger and I've occupied this little corner of the WWW since 1999. The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, family travel, great gear, good food, and sharing the best of Ottawa for families. I also love vegetables, photography, gadgets, and great design.

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