Crock-Pot Orange Sesame Chicken Recipe

Ingredients

4 pounds boneless, skinless chicken breasts thawed
2 cups chicken broth
1 cup orange juice fresh squeezed
1 cup rice vinegar I used pomegranate rice vinegar but feel free to use what you have on hand!
1 cup low sodium soy sauce
1/3 cup brown sugar
1/2 teaspoon ground ginger You could use fresh if you have it too!
2 teaspoons red pepper flakes
1/2 teaspoon ground pepper
2 tablespoons orange zest I grated from the same oranges that I squeezed.
1/2 cup honey
1/2 cup corn starch
For Serving
3 cups rice white or brown, cooked on stove top or rice cooker.

Instructions

Line a 6.5 quart slow cooker with a crock-pot liner if desired to help make clean up easier.
In a medium mixing bowl mix together the chicken broth, brown sugar, orange juice, rice vinegar, soy sauce, honey, ground ginger, orange zest, black pepper and red pepper flakes.
Layer the sauce and chicken in the slow cooker in the following order: 1/3 of the sauce, a layer of chicken, 1/3 of the sauce, a layer of chicken and then the final 1/3 of the sauce.
Cover and cook on LOW for 4 to 6 hours.
When the chicken is fully cooked, carefully remove the chicken from the slow cooker (it will fall apart into chunks) and place in a glass or metal dish and cover with aluminum foil to keep it warm.
Add the corn starch to the sauce that is still in the crock and whisk until it's mixed well.
Add the chicken back into the slow cooker breaking up any remaining chicken that is in large chunks into smaller pieces. Make sure the sauce surrounds the chicken as best as you can.
Re-cover the slow cooker and cook on HIGH for 1 hours or until the sauce thickens.
While the sauce is thickening cook your rice on the stove top or in a rice cooker.
Sprinkle sesame seeds over chicken when ready to serve.

Source>>Crock-Pot Orange Sesame Chicken Recipe@crockpotladies