Not all recipes are created equally. This recipe seemed like it had a lot of potential. We love Asian foods, it was a slow cooker recipe, and bonus, it included some vegetables. However, this recipe ended up being a bit of a dud, compared to others we've tried. This recipe also definitely required a little more work on Mike's part, too. I got it started, but he had to do the hardest work, making the sauce. On Monday, we gave this recipe for Sesame Ginger Slow Cooker Chicken a try. I started by defrosting chicken tenderloins overnight and cut them into bite sized pieces. I put the pieces into the crockpot. Next, I added baby carrots and ginger. It called for fresh ginger, but I had some ground ginger that I used instead. Then, I mixed together chicken broth, minced garlic, sesame oil, and the honey. I poured that on the chicken and carrots and turned my crockpot on for 6.5 hours on low. I went to work and the rest became Mike's responsibility. He made some rice and then had to do the sauce. He was a little concerned about the sauce, but he did just fine. He did feel like he put in a lot of work for it to not turn out excellent. He removed the chicken and carrots from the crock pot and reserved the liquid. He combined that with a mixture of soy sauce, water, and cornstarch and cooked it for a bit in a sauce pan. I feel like the sauce didn't quite thicken up as expected and it also was lacking a bit in flavor. We did eat it as leftovers, but it just wasn't as fabulous as other recipes had turned out in the past. This is a recipe we likely won't try again, unless we come up with a new idea for sauce.

The New Austonian