Slow Cooker Honey Sesame Chicken w/ Roasted Sugar Snap Peas

       I can usually judge the goodness of a meal by how excited I am to blog about it, and for this one I just couldn't wait! It was definitely one of the tastiest dishes I've made in a while and it has me looking for other recipes with similar flavors. It was spicy and sweet, and roasting the sugar snap peas was a perfect side (I can't believe I had never tried that before). Also, it was all so simple to prepare. Gotta love that crock pot, doing all the work for you, and with some damn good results!

          With finals coming up, this is a great recipe to use - or any crock pot recipes for that matter - because you can get it out of the way easy just throwing things in the pot, take a study break when it's done, whip up a side or two and dinner is served quick! Then maybe pair the leftovers with a nice big glass of wine or two, screw it by the end of this week maybe the whole bottle! ;) I know I plan on rewarding myself for all my studying!!

          Like my Coconut Chicken Curry, I used chicken thighs because they break down great in the slow cooker and become super tender, but you could use chicken breasts as well (they are healthier for you). I also made a sauce to dip the peas in which I found unnecessary for this particular meal because the sauce with the chicken worked great, especially in one bite incorporating it all. For a different recipe, I definitely recommend the sauce because it was delicious! It would be a great healthy snack, as well.

Slow Cooker Honey Sesame Chicken

Directions:

Approx 2 lbs chicken thighs (or breasts)

1/2 tsp pepper

1 tbsp garlic, minced

1/3 cup low sodium soy sauce

1/4 cup honey

1/4 cup tomato paste*

3 tbsp rice vinegar

1/2 tsp ground ginger

1 tbsp water

2 tsp sesame oil

1 tsp onion powder

1/4-1/2 tsp crushed red pepper (optional - for spice)

2 1/2 tsp cornstarch

1/4 cup water

*you can substitute 1/4 cup ketchup for the tomato paste, and if you do then use 1-2 tbsp rice vinegar

Directions:

Cut all fat off chicken, season with pepper and place in crock pot. Wisk together the rest of the ingredients except the cornstarch and 1/4 cup water. Pour mixture over chicken, and cook on low setting for 2-3 hours (check at 2) or until chicken is cooked through and tender. Remove chicken from liquid and put on cutting board. Wisk together cornstarch and water and mix into liquid in crock pot. Change heat setting to high. While liquid is thickening, shred chicken with two forks, and once liquid has thickened, turn off crock pot and add chicken back and mix. Serve with brown rice or quinoa and roasted sugar snap peas - recipe follows. 

Roasted Sugar Snap Peas

Ingredients:

Approx 1/2 lb sugar snap peas

1 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

For dipping sauce:

1 tbsp rice vinegar

2 tsp honey or pure maple syrup

1 1/2 tsp sesame oil

2 tsp reduce sodium soy sauce

dash of ginger

pinch cayenne pepper (optional for heat)

Directions:

Preheat oven to 450 degrees. Wisk together all sauce ingredients and set aside. Toss peas in olive oil and season with salt, pepper and garlic powder. Roast for 6 minutes, flip over and roast another 4-5 or until they've browned a bit. Serve with sauce

(Note the fork sneaking in the picture, we just couldn't wait!)