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Crock pot sesame- orange chicken - Fit Paleo MomFit Paleo Mom
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Crock pot sesame- orange chicken

Crock Pot Sesame Orange Chicken

I got a new paleo cookbook and I love it. It's called Against all Grain and it has some great paleo recipes in it. It has the best dessert section that I have ever seen in a paleo cookbook. If you are cooking paleo, I highly suggest getting it. This recipe is from Against all Grain, I did change a few things like the original recipe calls for boneless skinless thighs, but all I have are the breasts!
I've had a lot of questions about coconut aminos. If you don't have access to buying them locally (like me), or don't know what they are, I have added a link on the side bar of my website where you can buy some. I cook with coconut aminos all of the time. You would use it in a recipe to sub soy sauce, or I even use it when marinating any kind of meat. Hope that helps.

To make the chicken:
2 pounds of boneless, skinless chicken thighs
1/3 cup coconut aminos
1/3 cup honey
2 tablespoons orange juice
2 tablespoons tomato paste
1 tablespoon sesame oil
2 teaspoon minced garlic
3/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
Garnish- sesame seeds

1. Place chicken thighs in crock pot
2. In a small bowl mix coconut aminos, honey, orange juice, tomato paste, sesame oil, garlic, sea salt, and pepper
3. Pour sauce over chicken and cook in crockpot on low for 4 hours.
4. Once finished cooking remove chicken from pot and cut into cubes
5. Remove sauce from pot and place in a saucepan over medium heat. Let simmer for 20 minutes until it has reduced by half and is thick and shiny.
6. Toss cubed chicken in thickened sauce and sprinkle with sesame seeds.
7. Serve over cauliflower rice.

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22 Responses to Crock pot sesame- orange chicken

  1. Amanda says:

    Kathryn this looks amazing! I’m trying it. Will it be ok if it’s in the crockpot for 6 hours on low?

  2. Candice says:

    Do you use toasted sesame oil or regular?

  3. Nicole says:

    I read rave reviews of Danielle’s (AAG) recipe, this can’t be the same because it was not very good and I wouldn’t make it again. My comments:
    1) why would you crockpot boneless skinless breasts? They were very dry, and not in the succulent fall apart way. If I was to use the crockpot again, it would be for bone-in thighs (skin removed).
    2) TOO SWEET! I did not think this sauce had much complexity, all I tasted was overbearing sweetness. I would use about half the amount of honey, as coconut aminos are already sweet.
    3) I could not taste the sesame oil at all, I would add more at the end as a finishing spice.
    4) Add more garlic and equal parts ginger, the ginger would really help this recipe.

    All in all, I wish I made this recipe before I served it to dinner guests, I was embarrassed.

    • admin says:

      I got the recipe from the against all grain cookbook. She did use chicken thighs though. Mine turned out pretty good. You should try making it using your suggestions. Let me know how it turns out.
      Hope you have a great day!

    • Debbie Harper says:

      Lesson learned, don’t use your guests as guinea pigs. This recipe does need a little tweaking such as: Maybe use boneless, skinless thighs instead of breasts and reduce the cooking time. Double the sauce ingredients (2/3 of a cup of honey may be a bit much – perhaps a 1/2 cup would be plenty). And a pinch of orange zest and red pepper flakes to give it just a little bit of a kick. Let the chicken sit in the sauce after it has thickened for at least 10 minutes to soak up some of the sauce. Love the cauliflower rice with it!

      • Anne Rodkin says:

        The recipe calls for 1/3 cup honey, not 2/3 cup. I also added a little bit of orange zest.

        Have mine in the slow cooker now and am looking forward to it.

  4. Katherine says:

    I think this is a great recipe. My daughter loves it. We are having it for dinner tonight.

  5. Jacob says:

    Acceptional is not a word.

  6. Beth says:

    Just an FYI, the original recipe in the cookbook (which I own) calls for BONELESS SKINLESS CHICKEN THIGHS, not breasts. I have not checked the other ingredients or directions as my book is on loan to someone, but just wanted to point that out.

    • admin says:

      Yes I know, I had to use what I had in my refrigerator that day. I think I said in the blog post that I changed a few things in the recipe, but can’t remember. I think it would be even better with the thighs and when I make it again I will definitely use thighs. Thanks so much!
      Merry Christmas!

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  8. Amanda VanDyke says:

    I made this recipe last night and followed it to the T except I used low sodium soy sauce instead of coconut aminos only because I didn’t have it. It was amazing! I loved it! Thank you for sharing this recipe and all of you who had problems with it probably didn’t follow the recipe properly. Even so. No need to be so rude. Unless you’re a child and know no better

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  10. Amanda says:

    I just wanted to leave a positive comment on this post since there are so many rude ones. I think your blog is great, I love this recipe, and I also love the Against All Grain cookbook. I came across your recipe page today when I was looking for the recipe online so I could tally up the total comments. Keep up the great work and all the positivity you have going on to the nay sayers who are being very rude.

    Have a wonderful day!

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  13. Doris says:

    Curious why you left out the ground ginger, I’ve only read good things on ginger so interested why you left out and also if you intentionally left out red pepper flakes? I loved this recipe, I did over-do it on orange juice first time, not wanting to waste the orange and it was not as good. Thanks for putting recipe online, I own the cookbook as well and love it but wanted to share it with others. Also, i feel liquid aminos have same flavor as coconut aminos are easier to find, is there a reason you put so much effort in finding coconut aminos, can you taste the difference? are they better nutrition wise? So many questions…thanks again

    • admin says:

      I only left the ginger out because I’m just not a huge fan of ginger, and the red pepper flakes because I didn’t have any when I was cooking that day. I don’t know why, I just like the flavor of coconut Aminos so I use them all of the time. I’m sure the liquid Aminos are just as good. I think the liquid Aminos still have soy in them and that’s really why I try to stick to coconut Aminos.
      Thanks so much for you note. Have a great day

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