Crock Pot Sesame Honey Chicken

Skinnytaste.com
Servings: 8 • Serving Size: over 2/3 cup • Old Pts: 4 • Weight Watchers Points+: 4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg

Ingredients:

• 2 lbs boneless, skinless chicken breast
• black pepper, to taste
• 1/3 cup low-sodium soy sauce (tamari for gluten-free)
• 1/4 cup honey
• 1/4 cup tomato paste
• 3 tbsp rice wine vinegar
• 2 cloves garlic, minced
• 1 tbsp water
• 1 tsp sesame oil
• 1 tsp onion powder
• 1 tsp sriracha hot chili sauce, or more to taste
• 1 heaping tbsp cornstarch
• 1/4 cup water
• 1/2 tbsp sesame seeds
• 2 medium scallions, chopped for garnish

Directions: 

Place the chicken in the slow cooker and season with black pepper. In a medium bowl,combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks;set aside. 

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Enjoy!

Dutch Oven Summer Vegetable Tian

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• 1 TBSP oil
• 1/2-1 whole medium onion, chopped (amount depends on your preference and tolerance.)
• 2 cloves garlic, minced
• 2 small zucchini, thinly sliced
• 2 small yellow squash, thinly sliced
• 4 large potatoes, thinly sliced (I’ve used russets, red, and Yukon gold with equal success)
• 3 Roma tomatoes, thinly sliced
• Dried Thyme, to taste
• Salt and pepper, to taste
• 1 1/2 C parmesan and romano cheese blend, grated

Instructions

1. At home: Chop onion and garlic and store in a container (bag, tupperware, etc). Slice potatoes, zucchini, squash, and tomatoes. (This is a great time to use a fancy kitchen tool if you have it. Currently, my fancy tool is a good knife and my own two hands.) You can store all these items in the same container if you like, but I like to divide them out. Adding water to the container with the potatoes helps them from oxidizing and changing color. Store all the vegetables and cheese in your cooler and pack the oil and seasonings.
2. At camp: Start your charcoal. You’ll need a total of 24 briquettes, but it’s always a good idea to have a few extra. Sauté the onion and garlic until softened (about 5 minutes). You can do this in the dutch oven over some briquettes or on a camping or backpacking stove.
3. Sprinkle generously with salt, pepper, and thyme. The majority of the flavor comes from this, so don’t skimp!
4. Cover your dutch oven with its lid. Bake with 10 briquettes on bottom and 14 briquettes on top for 30 minutes. After 30 minutes, top with cheese and bake for another 15-20 minutes or until the cheese is melted and the vegetables are soft.
5. Spread the softened onion and garlic in the bottom of a 10″ dutch oven. Place the thinly sliced vegetables in the dutch oven, lining them up vertically around the edges in an alternating pattern. Pack the vegetables nice and tight. I generally do a loose circle, enough that the vegetables can stand up on their own, and then fill in any spaces. Continue this process with a second inner ring