I love Crock Pot meals. They are so easy and usually on the side of comfort food, which makes them that much more satisfying. I started Crock Pot Sundays because we always have our big meal for the day after church, somewhere between 1 and 2 pm, and I definitely don’t want to be slaving away in the kitchen trying to rush a big meal to the table.
This was so delicious and simple that I am already craving some more. I think I’ll just have to do this one again real soon. I served this chicken over brown rice with a side of sugar snap peas steamed in chicken broth.
3 or 4 chicken breasts
1 1/2 cup water
1/2 cup brown sugar
3/4 cup soy sauce
1 tsp garlic powder
1 tsp sesame oil*
3 T cornstarch
Spray the inside of the crock pot with cooking spray. Combine water, brown sugar, soy sauce, garlic, and sesame oil. Place chicken into crock pot and pour liquid mixture over.
*The sesame oil is optional if you don’t have any, but it is a really great addition.
Cover the crock pot and set on high for 4 hours, or low for 8.
Ladle out about 1/4 cup of the liquid mixture and set aside to cool. Shred the chicken using two forks and return to crock pot. Mix the cornstarch with the cooled juices, then add back into crock pot and combine well.
Cover crock pot and cook for another 30 minutes. Serve over rice.