Crockpot Sesame & Ginger Chicken

It’s time to grocery shop soon; my fridge looks like a left-over’s mecca of containers. You all know what that means- time for Momma to get crafty in the kitchen. I think we’ll fare well tonight, as I managed to get an Asian-inspired, sesame & ginger chicken with broccoli and potatoes brewing in my Crockpot. It’s a simple, easy recipe, with ingredients found in my freezer, pantry, and on my lazy Susan of spices. The whole meal fed my family of 3, with enough for a leftover lunch, costing about 10 bucks .

The main contenders

  • 1lb of boneless skinless chicken breasts
  • couple of splashes of organic, low sodium chicken broth
  • half a bag of frozen broccoli
  • 2 potatoes cut in cubes

Sauce it up

In a separate saucy bowl, mix:

  • a few tablespoons of olive oil
  • a few tablespoons of rice vinegar

Add enough of these guys to suit your palate:

  • sesame seeds
  • ginger powder
  • onion powder
  • garlic powder
  • sesame oil
  • spicy chili oil

Spray your Crockpot for easy cleaning, put the main contenders in first, then sauce it up. Set to low for about 6 hours. Serve with spicy rooster sauce, if you’re like me and have a tongue of fire.

If you’re not functioning with the bare minimum, get-your-butt-to-buy-groceries, array of ingredients, sub out fresh ginger and garlic for the powders. Add water chestnuts, cashews, celery, carrots, napa cabbage, or any other delicious veggies.