This past Sunday was a lazy day. We had friends over for a couples indoor golf tournament we organized that we called The Cupid Scramble on Saturday. With T.J. at Grandma’s for the night, it was a much later Saturday…or should I say early Sunday morning…than this 9 o’clock to bed couple is used to. Needless to say, not much got accomplished on Sunday, other than lying around, watching basketball and golf, and playing with T.J.
Usually, I use Sundays as a day to make my supper menu for the week ahead and then either go to the grocery store that day or early Monday morning. Because of my laziness on Sunday, I woke up Monday morning trying to come up with menu ideas quickly before going to the grocery store. I decided to have leftovers on Monday night, try eggplant on Tuesday (which we loved – Provolone Turkey Eggplant Boats), and then it was onto Crock Pot Wednesday. I always like to try to do something extra special for our crock pot meal because we don’t get to eat until after our golf league, which is usually around 8:30, and its fun to walk into a home that is engulfed in a delicious aroma from food that, by that point, we are ready to devour.
Recently, I’ve come across some recipes for Honey Sesame Chicken that have intrigued me. I thought this might be a fun recipe to try. As T.J. and I entered the grocery store, I went straight to the oils to see if I could find sesame oil. Instead, my eye was drawn to the different types of olive oils that lined the shelves, particularly a Roasted Garlic and Herb Olive Oil. It looked beautiful and sounded delicious.
I grabbed some chicken and a few other ingredients that I thought might be good in a sauce to cook in the crock pot with this beauty of an oil, and we were set.
From this was born Crock Pot Honey Roasted Garlic & Herb Chicken, and it was to die for! I can’t wait to make it again. I wish I had smellivision (is that how you spell it, Rachael Ray?) so you could understand how unbelievable this dish smelled. It was hard to leave the house to go to golf, but we were rewarded well when we returned home.
Here is what you’ll need on your grocery list:
**This recipe makes enough to serve 4 people**
4 (6 oz) Boneless, Skinless Chicken Breasts
2 tbsp Soy Sauce
2 tbsp Honey
2 tbsp Tomato Paste
2 tbsp Rice Vinegar
1 clove Garlic, minced (I realize there is garlic already in the olive oil but I always like a little extra so you can omit this if you’re worried about it being too garlicy…but I thought it was perfect)
3 tbsp Water
1/2 tsp Onion Powder
1 tbsp Sriracha Sauce
1 tbsp Corn Starch
2 tbsp Roasted Garlic & Herb Olive Oil (I found this at Target but if you can’t find it you can always just mix 2 tbsp of olive oil with your own herbs and garlic)
**Optional toppings: Green Onion, Plain Greek Yogurt, Sour Cream
Place all four chicken breasts in crock pot and season with salt and pepper to taste.
Add soy sauce, honey, tomato paste, vinegar, garlic, water, onion powder, Sriracha, corn starch, and olive oil to a large skillet and bring to a boil, stirring constantly.
Let mixture boil for about 1 minute, making sure all ingredients are combined.
Pour mixture evenly over chicken breasts.
Cook on low for 6-7 hours. I wish I would have taken a picture before I served it so you could see how the sauce will become a little more runny and engulf the chicken breasts within the crock pot.
Serve to your liking. I made brown rice and served the chicken on top of the rice, which was delicious. I also think it would have been great with a dollop of plain Greek yogurt or sour cream and garnished with green onion for a beautiful presentation. We were so hungry that I just served it up, took my picture, and devoured it faster than I’d care to admit 🙂
Hope you enjoy this meal as much as we did. Oh, and did I mention we won our golf match that night? I think I might have to keep making this meal on golf night 😉
Until next time…