Crock Pot Orange Hoisin Chicken

Most times, I really love spending most of the day in the kitchen. But every once in a while, it's fun to throw something in the crock pot and Voila! Dinner with no effort.

This is such an easy one, tasty, too. This original recipe serves 4-6 (I cut it in half when I made it). I bought a bag of steamable broccoli crowns and made up a batch of brown rice. Recipe says to cook 5-7 hours on low, I cooked it for 5 hours and it was a bit dry. I'll shoot for 4 next time.

CROCK POT ORANGE HOISIN CHICKEN

2 Tablespoons frozen orange juice concentrate

1/4 cup honey

2 Tablespoons soy sauce

2 Tablespoons hoisin sauce

3 slices peeled, fresh ginger, about 1/4" thick

3 cloves garlic, finely minced

1 Tablespoon sesame oil (My Favorite!!!)

4 (about 1 1/2 to 2 pounds) boneless, skinless chicken breasts

1 Tablespoon cornstarch

1 Tablespoon cold water

1 Tablespoon sesame seeds, toasted

Chopped green onions

In a small bowl, combine the OJ, honey, soy, hoisin, ginger, garlic, and sesame oil. Pour the mixture into a ziploc bag. Add chicken breasts and coast with the sauce. Transfer the coated chicvken to the slow cooker, then pour the remaining sauce over the chicken. Cover and cook on low until the chicken is tender and cooked through (4-5 hours?)

Transfer the chicken to a plate and cover with foil to keep warm. Strain the sauce through a fine mesh strainer into a small saucepan. In a cup or small bowl, stir together the cornstarch and cold water. Bring the sauce to a boil over high heat, add the cornstarch slurry and cook, stirring a few times, until thickened, 1-2 minutes. Pour some of the sauce over the chicken and pass the rest at the table. Serve the chicken over rice garnished with sesame seeds and green onions.