The CrockPot is a wonderful kitchen invention that has brought comfort food to busy families all over the country for years. But, many recipes contain a can of ‘cream of condensed’ something. Here is a dish that is on the healthier side and is sure to please kiddos!

Ingredients:

• 2.5 lbs of boneless, skinless chicken breast tenderloins
• 1 bag (16 oz) ready-to-eat baby carrots
• 2 Tbsp grated fresh ginger root
• 3/4 cup chicken broth
• 1/4 cup plus 2 Tbsp honey
• 1 Tbsp sesame oil
• 1 1/2 tsp dried minced garlic
• ¼ cup plus 2 Tbsp soy sauce
• ¼ cup plus 1 ½ tsp cold water
• ¼ cup plus 1 ½ tsp corn starch
• 1 Tbsp sesame seed, toasted
• 2 green onions, sliced with tops

Instructions:

• Spray 3 to 4 quart slow cooker with cooking spray. Place chicken in slow cooker. Add carrots; sprinkle with ginger root. In small bowl, stir broth, honey, oil and dried minced garlic. Pour over chicken and carrots.
• Cover; cook on Low heat setting 5 to 7 hours. Mine was perfect at 5 hours and 30 minutes in a 3 qt crock.
• With slotted spoon, remove chicken and carrots to serving platter; cover to keep warm. Strain cooking liquid through mesh colander; pour into 1-quart saucepan. In small bowl, whisk soy sauce, water and cornstarch until smooth; add to liquid in saucepan. Cook and stir over high heat until thickened and sauce begins to bubble.
• To serve, pour sauce over chicken and carrots. Garnish with sesame seed and onions. This is best served over rice!

Total Time: 5-7 hours
Serves: 6

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