Eosinophilic Esophagitis Friendly Crockpot Sesame Chicken
Total time4 hr 15 min
Prep time15 min
Cook time4 hr
4.6(21)
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs
- ½ tsp kosher salt
- ¼ tsp black pepper
For the sauce
- ⅓ cup low-sodium soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 3 tbsp honey
- 2 tbsp ketchup
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp red pepper flakes
- 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp sesame seeds, toasted
- 3 scallions, thinly sliced (green parts only)
- cooked white rice, for serving (optional)
Instructions
- 1
Season the chicken thighs all over with the salt and pepper, then arrange them in a single layer in the slow cooker insert.
- 2
In a small bowl, whisk together the soy sauce, honey, ketchup, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes until smooth. Pour the sauce over the chicken.
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