SPLIT BREAST CHICKEN RECIPES CROCK POT RECIPES

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CROCK POT HONEY SESAME CHICKEN RECIPE - SKINNYTASTE



Crock Pot Honey Sesame Chicken Recipe - Skinnytaste image

Sweet, savory and a little spicy, this easy Asian inspired Crock Pot Honey Sesame Chicken has a balance of flavor combinations.

Provided by Gina

Categories     Dinner

Total Time 240 minutes

Yield 8

Number Of Ingredients 15

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
1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions (chopped for garnish)

Steps:

  • 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.

Nutrition Facts : ServingSize 2 /3 cup, Calories 198 kcal, CarbohydrateContent 13.5 g, ProteinContent 27 g, FatContent 4 g, SaturatedFatContent 0.5 g, CholesterolContent 83 mg, SodiumContent 475.5 mg, FiberContent 0.5 g, SugarContent 10 g

INSTANT POT CHICKEN AND MUSHROOMS - 30 MINUTE MEAL!



Instant Pot Chicken and Mushrooms - 30 Minute Meal! image

This Instant Pot Chicken and Mushrooms is a quick and easy Instant Pot recipe, perfect for weeknight dinners. It's ready in 30 minutes and made with chicken thighs, mushrooms and orzo pasta. Try it topped with Parmesan cheese!

Provided by Kristine

Categories     Main Course

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 4 minutes

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken thighs (about 6 thighs)
salt and pepper
1 cup chopped yellow onion
8 ounces crimini mushrooms (sliced (see note))
2 cloves garlic (minced)
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon salt
2 cups low sodium chicken broth
1 cup dried orzo pasta
chopped fresh parsley and/or grated Parmesan cheese (optional, for serving)

Steps:

  • Add the olive oil to the Instant Pot and heat on saute mode until hot. Sprinkle the chicken thighs with salt and pepper.
  • Put the chicken thighs in the hot Instant Pot, in a single layer (work in batches if needed). Brown the chicken for 3 to 4 minutes per side and then remove it to a clean plate.
  • Add the onion and mushrooms to the Instant Pot. Saute until they start to soften, 2 to 3 minutes. Add the garlic to the pot and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
  • Add the dried oregano, garlic powder, paprika, ¼ teaspoon salt and chicken broth to the pot. Stir, scraping up any bits that are stuck to the bottom of the pot or your Instant Pot. (If you don't scrape it well, bits stuck to the bottom of the pot can trigger a burn warning.)
  • Stir in the orzo. Place the chicken thighs on top of everything else and close the Instant Pot lid. Turn the steam release valve to the sealing position.
  • Set the cook time to 4 minutes at high pressure. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, quick release the pressure by carefully turning the steam release valve to the venting position using the handle of a long spoon.
  • Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Check that the chicken has cooked through to at least 165° F using an instant read thermometer. Serve, sprinkled with fresh parsley and Parmesan cheese, if desired.

Nutrition Facts : Calories 422 kcal, CarbohydrateContent 36 g, ProteinContent 42 g, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 162 mg, SodiumContent 336 mg, FiberContent 2 g, SugarContent 4 g, ServingSize 1 serving

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