Honey sesame chicken is a popular Chinese takeout order, but you can make a much healthier and more nutritious version at home with your slow cooker.
We love making Asian inspired dinners at home because it allows us to control exactly what ingredients are going into the meal – and we don’t have to skimp on any of the flavour.
With this recipe, you still do a little stir frying (the red and green bell peppers really make the dish pop), but you have the added benefit of tender, slow cooked chicken. After the chicken cooks for a few hours in a honey and soy sauce mixture (you could take this time to brush up on your chopsticks skills), transfer to a skillet or wok along with the vegetables for a quick sauté.
You could serve it over rice (we used a rice cooker to make perfect sticky rice), or in lettuce wraps for a handheld meal. If you want to make this a low-carb recipe, just omit the rice from the lettuce wraps.
Combine soy sauce, honey, rice vinegar, garlic, sesame oil, ginger and red pepper in slow cooker crock.
Add chicken to soy sauce mixture. Stir to coat chicken with sauce.
Cover and cook on HIGH for 2 to 2 1/2 hours or LOW for 3 1/2 to 4 hours.
Remove chicken from sauce. Transfer sauce mixture to skillet. Blend cornstarch with 2 tablespoons cold water. Over medium-high heat, add cornstarch and cook until thickened. Cut chicken into bite-sized pieces and return to sauce. Add red bell pepper strips and cook 4 minutes or until peppers are crisp tender.
Serve over rice. Sprinkle with green onions and toasted sesame seeds.
Whether you’re watching football at home or in a restaurant, chances are chicken wings are on the table. With the big game around the corner, I’m already brainstorming watch party recipes. Some football season favourites like Buffalo chicken dip and chili con carne made the starting lineup, along with these deep-fried garlic parmesan chicken wings.
In a food processor fitted with the chopping/mixing blade and with the processor running, add parmesan cheese, garlic powder, and black pepper through the food chute. Process for 1 to 2 minutes until the cheese is grated and set aside.
Pat the chicken wings dry with paper towels – this cuts down on splatter when they drop into the deep fryer. Place one layer of chicken wings in the fryer basket and lower into the preheated oil (375 degrees). Fry the wings for about 10 minutes. When they’re cooked and golden brown, remove from the oil and drain on a paper towel.
Brush the chicken wings with a mixture of melted butter and garlic (no wonder they taste so good), and sprinkle with the parmesan mixture and a little oregano. The garlic and butter add flavor and help the cheese stick to the wings.
Dip these garlic parmesan chicken wings in peppercorn ranch, blue cheese dressing, or hot sauce for added flavour and the full wing experience. If your hands aren’t messy by the end of the play, you’re doing it wrong.
Using a food processor fitted with the chopping/mixing blade and with processor running, add Parmesan cheese, garlic powder and black pepper through the food chute. Process 1 to 2 minutes or until mixture is grated. Set aside.
Pat wings dry with paper towels.
Place one layer of wings into the fryer basket and carefully lower basket into the preheated oil. Deep fry chicken wings in oil until reaches 165°F when tested with an instant-read thermometer, about 10 minutes. Remove from fryer, drain on paper towels.
Meanwhile, in a small microwave-safe bowl, heat butter and garlic on HIGH power for 30 seconds at a time or until butter is melted and garlic is fragrant. Brush each chicken piece with butter mixture. Sprinkle with Parmesan mixture and oregano.
Serve immediately with peppercorn ranch dressing for dipping.
If you’re not already on the meal prep train, it’s team to hop on and buckle up. Whether you’re a busy mom, a single millennial, or just want save a little money and not go out to eat as much (we all know the feeling), give meal prepping a try.
If you have some time on the weekend (#MealPrepSunday) – or even at the start of the week (#MealPrepMonday) – do a little cooking and prep your meals for the week. Whether you need lunch or dinner, having meals already cooked and ready to go before your week starts takes a lot of stress out the day. All you have to do is grab them out of the fridge and go. Trust us, it’s worth the time and effort over the weekend.
For meal prep this week make slow cooker healthy chicken and broccoli. Use your Hamilton Beach® slow cooker and rice cooker – they’re both great meal prep tools. The slow cooker can cook food in bulk – which is great when you’re portioning meals out over a week. Rice cookers can also cook multiple cups of rice (in this case, farro) – enough to easily portion out over 7 days.
Add chicken broth, soy sauce, rice vinegar, cornstarch, hoisin sauce, sesame oil and black pepper to the slow cooker crock. Then add chicken and stir until it’s fully coated. Cover the slow cooker and cook on HIGH for 2 hours or LOW for 4 hours.
Uncover the crock then add and stir bell peppers. Then top with broccoli (do not stir) and cook for another 20 to 30 minutes until the broccoli is tender.
When your chicken is almost finished, cook farro in the rice cooker. You could also serve this with brown or white rice, even quinoa.
When everything is finished, prepare your to-go containers. We portioned the farro on one side and the chicken and vegetables on another. We packed walnuts to top the dish in a dressing container – but a resealable bag would work too if you have those on hand.
Throw the containers into the fridge and they’ll be there for the taking during the week. Whether you need a not-so-sad desk lunch to take to the office, or a quick dinner before heading to the gym or one of the kid’s games – the effort ahead of time pays off throughout the week.
I’m sure you’ve heard people declaring “new year, new me.” But here at Hamilton Beach it’s more like “new year, new soup recipe.”
I love a slow cooker soup. This slimmed-down version is perfect if you’re looking for a soup recipe that nixes the milk, half and half, and cheese. Am I the only one trying to eat less cheese after indulging at all those holiday parties? I didn’t think so.
We started with a pound of dry great northern beans. If you’re used to grabbing a few cans at the grocery store, try buying a bag of dry beans the next time you’re there. They’re cheaper and you can better control the ingredients (for example, some canned beans have added salt and flavouring).
Your Hamilton Beach® slow cooker is a great vessel for soaking dry beans. We added the beans to the crock with 6 cups of water and let them soak overnight. When you wake up, drain the water and leave the beans in the crock before adding the rest of the soup ingredients.
Add all of the ingredients besides the spinach and chicken to the crock and cook on HIGH for 4 to 5 hours or LOW for 6 to 7 hours.
Before serving, stir in spinach (or kale) and chicken to heat them through. To save on time, we cut up a rotisserie chicken and added it to the soup. Rotisserie chicken is great to have on hand to throw into soups, pasta, or tacos throughout the week. And at around $5 a piece, you can pick one up at the grocery store before a busy week to ensure you get some protein in every meal.
We topped this colorful chicken soup with a few extra fennel fronds and served it with a crunchy, dunkable baguette. Feel free to skip the bread if you’re being extra strict with your diet this time of year. Whether you’re serving it for family dinner on a chilly winter night or making it for your weekly meal prep, this soup is sure to satisfy.
Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.
To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.
While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.
Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.
The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.