4 skinless chicken thighs, skin removed if purchased with skin on, bone-in or boneless fine
1/2 teaspoon salt
1/4 teaspoon pepper, divided
2 tablespoons olive oil
2 tablespoons toasted sesame seeds, divided
1/2 cup light (lower sodium) soy sauce, optional Tamari
1/4 cup raw honey
1 tablespoon lemon juice
2 cloves garlic, finely chopped
1 teaspoon cornstarch
Rub the chicken with the salt and half of the pepper. Over medium to high heat in a skillet with olive oil, brown both sides of the chicken. Transfer the chicken to the slow cooker then sprinkle with1 tablespoon of sesame seeds.
In a small bowl, whisk the soy sauce, honey, lemon juice, garlic, and the remaining pepper.
Pour the soy sauce mixture over chicken. Cook on low 6 hours or high for 4 hours. Chicken is done when it reaches an internal temperature of 165 degrees.
Separate the chicken from the liquid then pour the liquid in a small saucepan. Over low heat, cook the liquid with the cornstarch until it thickens. Pour the sauce on the chicken before serving then sprinkle the remaining sesame seeds.
This chicken dish goes perfectly over a bed of steamed brown rice or quinoa.
Yields: 4 servings
Serving Size: 1 chicken thigh with sauce
Total Fat: 12 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 66 mg
Sodium: 2151 mg
Carbohydrates: 22 g
Dietary Fiber: 1 g
Sugars: 18 g
Protein: 16 g