Slow Cooker Sesame Orange Chicken

Prep time: 10 minutes
Cooking time: 4 hours, 20 minutes
​Serves: 6

This recipe is from the cookbook Against All Grain by Danielle Walker and is a healthy version of the classic Chinese dish.  Slow cooking the chicken makes it moist and full of flavor. It is a fairly quick and easy recipe, although cutting the fat from the chicken thighs can be labor intensive. You can serve it over cauliflower rice or a brown rice. Last week when I made it, I served it over a sprouted organic brown, red, and black rice mixture that I found at Trader Joe's. This rice is nutrient-dense and a super yummy option.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 1/3 cup coconut aminos or Tamari
• 1/3 cup raw local honey
• 2 tablespoons of a juiced orange
• 2 tablespoons tomato paste
• 1 tablespoon toasted sesame oil
• 2 teaspoons garlic, minced
• 1/2 teaspoon ground ginger
• 3/4 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cracked black pepper
• ​Garnish: sesame seeds

Preparation:

1. Trim any visible fat from the chicken, then place it in a single layer on the bottom of the slow cooker.
2. Place the remaining ingredients, except the sesame seeds, in a bowl, whisk together, and pour over the chicken.
3. Turn the chicken once to ensure even coating.
4. Cook the chicken on low for 4 hours.
5. Remove the chicken from the sauce and cut it into cubes.
6. Spoon any fat off the top of the sauce, the transfer the sauce to a small pan.
7. Simmer the sauce over medium heat for 20 minutes, until it has reduced by half and is thick and shiny.
8. Toss the chicken in the sauce and serve with a sprinkle of sesame seeds.