The Trouble with Crock Pot Chicken

Tuesday night David and I wanted to venture out from our usual cuisine tendencies and make something a little different. Typically when we are craving Chinese or Japanese we either do take out or make a day of it and make our delicious homemade potstickers…which is a post all its own, next time we can find a spare day to spend making them. We knew we wanted to have something different and David was wanting to try a Ramen Coleslaw recipe he found on line so we knew our best bet was to pair it with some sort of asian meat dish. I didnt feel like spending the afternoon in the kitchen so I found a crockpot sesame chicken recipe that I could make in the crockpot, It seemed like a great idea, and don’t get me wrong, it was tasty. But, I seemed to have found that most crock pot recipes call for similar ingredients therefore making almost every chicken dish I make in the crockpot taste the same. I was hoping for that sterotypical sesame chicken look, which is, in fact, not what I got at all. The sauce wasn’t that typical glaze I tend to crave on my sesame chicken this sauce was more or a marinade soaking into the chicken to give it flavor. SO if you are looking for another crockpot chicken recipe to try, this is a good one, and it tastes good, however if you are looking for it to taste like sesame chicken from the chinese take out, it might not. I am also attaching the recipe for the ramen slaw David made, because it was quite tasty!

“Sesame Chicken”

2 pounds skinless, boneless chicken breasts
1/2 cup low sodium soy sauce
1/3 cup packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon ketchup
2 tablespoons toasted sesame seeds


Place chicken breasts in the slow cooker.

Whisk together remaining ingredients in a bowl

 pour over chicken, cover and cook on low 6 to 8 hours or on high 3 or 4.

Ramen Coleslaw Ingredients:

  • 2 tablespoons vegetable oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons white sugar
  • 1 (3 ounce) package chicken flavored ramen noodles, crushed, seasoning packet reserved
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons sesame seeds
  • 1/4 cup sliced almonds
  • 1/2 medium head cabbage, shredded
  • 5 green onions, chopped


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, whisk together the oil, vinegar, sugar, ramen noodle spice mix, salt and pepper to create a dressing.
  3. Place sesame seeds and almonds in a single layer on a medium baking sheet. Bake in the preheated oven 10 minutes, or until lightly brown.
  4. In a large salad bowl, combine the cabbage, green onions and crushed ramen noodles. Pour dressing over the cabbage, and toss to coat evenly. Top with toasted sesame seeds and almonds.



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