Ingredients
- 1 yellow oniondiced (about 1 cup)
- 1/2cup honey
- 1/2cup low sodium soy sauce
- 1/4cup ketchup
- 1/4cup water
- 2tablespoon extra virgin olive oil
- 1tablespoon sesame seeds
- 1/4teaspoon garlic powder
- 1/4teaspoon crushed red pepper flakes
- 1/4teaspoon pepper
- 1 1/2lb boneless skinless chicken breasts
Materials
To Freeze and Cook Later
- Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date (3 months from when you prepped the meal).
- Add all ingredients to your freezer bag.
- Remove as much air as possible, seal, and freeze.
To Cook in Crockpot
- Cook on “low” setting for 4-6 hours, or until chicken is cooked through.
To Cook in Instant Pot
- Add frozen meal to Instant Pot and sauté 5 minutes to release some liquid.
- Flip over.
- Pressure cook 25 minutes.
- Natural release
Think I could leave out the onion (allergic) and use onion powered? If so, any guess on how much?
My son gets migraines when I cook with onion. I have been using 1 tsp onion powder for 1 onion. It seems to keep him from getting migraines without compromising flavor. I have not made this recipe yet.
You could try subbing asafoetida for onion. It’s a nice substitute for people who can’t tolerate onion or garlic.
I do watch the nutrition information. Thanks for including that whenever you can!
Tried to add to recipes to my shopping cart but didn’t know what to do from there?
Save and/or print! 🙂
This chicken is delicious! I’ve made it several times and everyone likes it! I make it with a mix of drumsticks, thighs, and breast meat. I cook it in my crock pot and cook rice in my instant pot on delay start. When I get home all I need to do is cook the veggies and supper is ready! Triple recipe works in a 7 quart crock pot! Thanks for another great recipe!
Is there something else I can use instead of ketchup? I have bad somach problems when I use ketchup in things.
Thanks in advance!
-Andrea
Just starting this plan. How do i print the nutritional labels and instructions that you talk about? I bought the Avery labels recommended but cannot find any printable labels on the recipes except for the ones in the winter recipes book.
Thanks!
Check out the eBook “downloads” section! So many options! 🙂
When I try to download the ebooks It tells me I need o have the propane which I do.
which e-book has this recipe?
Do you have the recipes labels already typed in that you could share so we don’t all have to type them in ourselves?
Thanks.
As best as I can tell, to print labels, all filled out with recipe information: Search for the recipe to find what cookbook it is in (this is listed at the top of the recipe). Then go to the cookbook/eBook downloads, and open that cookbook. At the end of each cookbook are all the labels ready to print. Just print only the page that has your recipe. Unfortunately, I don’t think there is a way to print only the one recipe card you want, you have to print all four that are on a page of the cookbook. This is unfortunate since the blank labels are so expensive. This means you will likely print unwanted recipe cards that just happen to be on the same page as the ONE you want one or more of. If there is another way, I would love to be enlightened!
Soy sauce has gluten in it . If you want to make this a gluten free recipe you need to use Tamari Sauce.
I believe you can buy gluten-free soy sauce. I’ve also had success with coconut aminos.
I LOVE coconut aminos!! That’s what we use to substitute for say sauce
Kikkoman’s makes many gluten free sauce including a soy sauce. https://www.kikkomanusa.com/homecooks/products/product_sub_list.php?fam=112&c3api=8707,56284716859,kwd-932759212&gclid=CjwKCAiAxeX_BRASEiwAc1QdkeTwykyhcGGN4dY6-b2ig7HbX3XKJHLoDi_NJyr_IwXbCukI7ingvBoC3j0QAvD_BwE
You can purchased GF soy sauce. 🙂 I think it tends to be a little bit saltier than regular soy sauce – so you may want to use a little less than recommended. 🙂
How do we print the Labels for the Freezer Bags?
Did you ever get an answer to this? I just joined and cannot figure out how to print the labels
The pre-printed labels only come with the demos. The rest of the recipes require you to type in the instructions into the template, which can be found in the EBOOK cook book.
As best as I can tell, to print labels, all filled out with recipe information: Search for the recipe to find what cookbook it is in (this is listed at the top of the recipe). Then go to the cookbook/eBook downloads, and open that cookbook. At the end of each cookbook are all the labels ready to print. Just print only the page that has your recipe. Unfortunately, I don’t think there is a way to print only the one recipe card you want, you have to print all four that are on a page of the cookbook. This is unfortunate since the blank labels are so expensive. This means you will likely print unwanted recipe cards that just happen to be on the same page as the ONE you want one or more of. If there is another way, I would love to be enlightened!
I just fixed this for the first time last night. It was really tasty and a hit with my husband!
Do you cut up the chicken before placing it in the freezer bags with the rest of the ingredients?
When you are ready to cook it in a few weeks, do you the contents of the bag or just dump everything straight from freezer in crockpot on low?
Do you defrost contents of frozen bag of honey sesame chicken before placing in crockpot to cook?
How many pieces of chicken go into one freezer bag out of the 1 1/2 pounds when separating into three bags?
1-1/2 pounds is 24 ounces. 24 divided by 3 equals 8 ounces in each bag. Use a scale to be exact or eyeball three equal piles. You will probably be cutting some chicken pieces to make 3 equal servings
This recipe is so delicious. I ended up using frozen chicken cutlets. I would add more chicken if you don’t plan on shredding it up, as I had plenty of sauce left. The second time I cooked this, I ended up shredding the meat in the sauce and really liked the consistency of it. I feel like I got more of the sauce this way. <3
How long do I cook the chicken if I’m making fresh and not frozen?
I shredded the chicken and thickened the sauce with some corn starch as it was very watery. Served over rice with some veggies.
Added extra sesame seeds on top when serving. Delicious!
This was the first meal we tried after watching your online class and we loved it. The flavor was amazing. So I purchased the Pro membership this morning. I can’t wait to try more recipes!
How do I change the serving size so I can double this as a freezer recipe?
Never mind! I figured it out! Can you tell I’m new??? Thanks anyway!
So I️ didn’t prefreeze this meal and used fresh chicken breasts. It cooked fir 5 hours in low in crockpot and was way too dry. Should you reduce cook times when making fresh meals vs prefrozen ones? Also I️ couldn’t hardly taste honey at all and definitely had to thicken sauce with cornstarch. If I️ make again I’ll probably up the honey amount as I️ was expecting it to be sweeter. Any other suggestions would be greatly appreciated. Thx!
I did this recipe last night with fresh ingredients as well. I also stopped at 5 hours and it wasn’t dry, but I think I should have stopped it closer to 4 hours (recipe suggests 4-6 hours). We have an “instant read” thermometer, and it was more cooked than it needed to be. Every crockpot is different which is why many recipes have a range of times. I agree with you about thickening up the sauce – will do that next time. I also like to top recipes like this with sliced green onion for some colour. We really enjoyed this recipe, and will definitely be doing it again!
Thanks! Great advice
Chicken breasts in my crock pot only take 4 hours. 5 or 6 leaves them dry.
I think it depends on the honey you use…some honeys are sweeter than others. I have a locally produced blackberry honey that is a lot sweeter than the standard clover honey you buy in the stores. I thickened mine as well.
Thanks I’ll try a different brand!
I usually reduce the sauce somewhat. My slow cooker can also sear/sauté so I remove the meat and cook the sauce down. I also sauté fresh veggies and add some of the sauce to tie in the flavors.
Hi Robin, I cooked it from fresh, not frozen, used chicken thighs and it was done on high in 3 hours. I turned over the thighs halfway through cooking and in the last 1/2 hour, cut the chicken pieces in half to absorb some of the flavour. Served with a sprinkle of sesame seeds.
Just before shredding the chicken breast, I removed them from the liquid, and thickened with cornstarch. Added the chicken back in, shredded it and served it over rice with stir fried veggies on the side. Delicious!
Hello…are there already made labels to print out for these recipes, or do i need to make my own?
Delicious! After cooking, I thickened the sauce by mixing 1 Tbls of cornstarch with 1/4 of the sauce and then adding it to the pot. Turn on High and cook an additional 20 minutes or so. Pour over rice and stir-fried veggies. Yum!
I would love a section to add the sides to the grocery list. So you don’t have to go back and look in each recipe for side ideas.
We loved this recipe. This recipe is a keeper. I made it in my instant pot.
This was excellent. I used a whole chicken breast but next time I will cut up the breast before freezing to get chunks instead of shreds. I thickened the sauce slightly. Perfect.
I am new to this and am wondering if I split this recipe into 3 portions or if these ingredients all go into one one-gallon bag
Would a stovetop pressure cooker work instead of an instant pot? Sounds like an instant pot automatically turns off so doesn’t require constant attention. But is it feasible or possible to just use my familiar pressure cooker/fryer?
Some would benefit from searching multiple diet requirements like gluten and dairy.
If I cook in instant pot before frozen, how long should I cook. Any other recommendations
Recently became a member after catching your gluten-free class. This is the first recipe we tried. Totally fantastic! I have added it to my favorites, so I can easily find the recipe again.
How can you go wrong cooking chicken with honey. This was a delicious meal served with rice. Good idea to thicken the sauce. I added a bit more stock at the end before thickening. Definitely going on my favourite list.
It was wonderful! It would be helpful to have a link for the label.
Thanks! Working on it!
If this recipe was cooked with fresh chicken or completely thawed chicken, how long would you cook in the instant pot?
Too much soy sauce for us. Way too salty even with low sodium soy sauce. Any other suggestion?
I signed up the other day, so I tried a couple of recipes from what I had on hand this and the 5 ingredient shrachia chicken.
This one I didn’t have sesame seeds so I substituted sesame seed oil in order to have that flavor profile.
Also I did freeze it cause my supplies for that were on order. I received them today so when I do my next grocery run the game is on.
But they both came out wonderfully and everyone was happy . We have a family that is split on eating spicy or hot foods and I served it with plain white steamed rice.
Thanks
This is our first week at this, my goal is to get my grandkids more involved in meal prep and planning so they will eat healthier and try different things. We picked 4 favorites and they have to make them and put them in the crockpot themselves. So far so good!
This is amazing and I’ll be making it again soon. My husband said it is as good as his favorite Asian restaurant and that’s a huge compliment!
Hi! Where can I find the labels wit instruction to stick on the bag? Thanks, Gabriela.
This was great!! I added 1 tablespoon grated ginger. We had it over noodles. I prepped several batches of these last night for 2 families dealing with illness. Can’t wait to have it again.
Made this tonight for the first time in the Instant Pot, with fresh ingredients, while also making a freezer meal for later. I only did 1/8 teaspoon crushed pepper flakes, and I’m glad I decreased that. We don’t like super spicy meals and this was perfect!! It was DELICIOUS and my family also liked it. Definitely will be making this again and again!
I always saute my onions before using them in a crockpot or InstantPot recipe, because I really don’t like the crunch of onions in a meal like this. For those who have made it as written, adding raw onions to the freezer bag, did the onions get soft, or is there still any crunch? I would happily saute before adding to the bag, but if I can cut out that step, and not have crunchy onions, I would rather just follow instructions as written. Thanks!
The onions were definitely soft at the end when making it in the crock pot.
We thoroughly enjoyed this meal. I did substitute coconut aminos for the soy sauce and chicken thighs for breasts since that’s what we had on hand. Due to a nut/seed allergy, I omitted the sesame seeds. There was a LOT of liquid in the crockpot, so I used most of it to make the rice side dish. The kids really loved the added flavor in the rice.
Our family of six rating was 5/6. My oldest son wasn’t keen on the texture or flavor, but he’d still eat it again. The rest of us asked for seconds. I’ll definitely make this recipe again.
This was the first recipe I tried since joining this group. My husband and I loved it! It will definitely go into my rotation. Looking forward to trying out some more recipes in the near future.
I made this as my first recipe tonight (3 actually – 2 went into the freezer). My husband and kids loved it!!! Next time I will add sliced bell peppers and broccoli. I can not wait to try more of the recipes!!!
I don’t know why but I cook in the instant pot for 25 min as said, but it always is uncooked? Help
This was our 1st FF recipe. It was very tasty and we used the extra sauce to flavour the rice, very good. It was quite dry so will cook for only 3.5-4hrs the next time and might try some of the suggestions above like adding 1 Tbsp Granted Ginger and thickening the sauce. Definitely a keeper.
There is not a button next to the recipe name to save this to a shopping list nor is there a button to print the recipe.