Slow Cooker Sesame-Ginger Chicken

My new chicken obsession is chicken thighs. Dark meat is so tender no matter what you do to it, so if you often find yourself overcooking chicken so that it becomes dry and chalky, you should give thighs a try. You could seriously cook the crap out of them and they will still be moist. I dare you to try to mess up chicken thighs! It's practically impossible. 

My other obsession is the slow-cooker, so obviously this recipe was a game changer for me. The chicken became even more moist than slow-cooked chicken breasts usually become (I didn't know that was possible) and the meat was falling apart with a touch of my fork. The fresh Asian flavors in this dish make for a great sauce, so thickening up the cooking liquid at the end makes a perfect glaze. Feel free to go the chicken breast route if that's what you prefer, but I honestly think you should give thighs a try. Plus they're so much cheaper! Enjoy!

Printable Recipe

Ingredients

• 8 boneless, skinless chicken thighs
• 1 tbsp. sesame oil
• 1/4 cup lower-sodium soy sauce
• 2 tbsp. brown sugar
• 2 tbsp. fresh orange juice
• 5 tsp. hoisin sauce
• 1 tbsp. fresh ginger, grated
• 1 tsp. garlic, minced
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• 2 tsp. toasted sesame seeds, for serving
• 2 tbsp. scallions, sliced, for serving

Add chicken to a slow cooker. Combine sesame oil, soy sauce, brown sugar, orange juice, hoisin sauce, ginger and garlic; pour over chicken. Cover and cook on HIGH 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. Discard solids. Skim extra oil off the top of the reserved liquids with a spoon and discard.

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 green onions.

Source: Adapted from Cooking Light Slow Cooker Tonight, September 2012