Slow Cooker Sesame Chicken – Gluten-Free

4 Apr

I’m not very good at this slow cooker/crock pot thing, but I thought I’d give it a try. Not too shabby! I served this chicken with saffron rice and a fresh salad with Thai peanut dressing (gluten-free, of course).

4.5 lbs chicken drumsticks (or chicken pieces of your choice)

1.5 c gf soy sauce (I use GF Tamari)

1/2 c honey (or agave syrup)

1/2 an onion, diced

¼ c ketchup

6 Tbl sesame oil

2 Tbl minced garlic

2 tsp powdered ginger (or 1-2 tsp freshly grated ginger, ideally)

4 tsp red pepper flakes (optional – we like things spicy around here)

1 c water

½ c water

4 Tbl cornstarch

Sesame seeds, for garnish

In a bowl combine soy sauce, honey, ketchup, sesame oil, garlic, ginger, onion, and pepper flakes. Whisk to combine. In two large sealable bags (or a large container) combine marinade and chicken pieces, seal, and marinate for roughly 2 hours. (You can marinate them longer, or not at all.) When you are ready to start your slow cooker, turn it on to high. Pour your chicken, marinade, and one cup of water into the slow cooker and let cook for roughly 3 hours, or until the meat is almost falling off the bone. Remove chicken, set aside.

In a small bowl combine ½ cup cold water and cornstarch, stir to combine. Add the slurry (cornstarch + water) to the simmering marinade to thicken. I added it a little at a time until it reached a thickness I was looking for. You can either add the chicken back to the sauce to coat, or serve it on the side as a sauce. I served it on the side and everyone enjoyed it on everything we had for dinner.


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