Slow Cooker Honey Sesame Chicken

Since I got a crock pot, it’s been difficult to find a recipe for it that isn’t a stew, or chili, or a pot roast. While I was browsing through one of my favorite food blogs, Very Culinary one day, I saw that I wasn’t the only person having this problem. She enthusiastically posted this recipe for Honey Sesame Chicken and I printed it out with the intention to make it immediately!

Seriously…this chicken is dangerously good. Even though I’ve been making chicken dishes a lot lately, I’m really not a huge fan of it and I seldom get excited about a chicken recipe. This one changes all of that! It was so flavorful–sweet with the honey and tangy with the soy sauce and garlic. It was hands down the best chicken I’ve ever cooked, but probably because I didn’t cook it, the crock pot did.

Asian Chicken Salad

Ramen noodles? Yes, ramen noodles. I had promised myself that I would never eat ramen noodles again after graduating college. Every broke and starving college kid understands that ramen noodles are a means to an end while in school. Graduating college means a lot of things–getting a degree, a real job, paying bills and never eat ramen again!

So I was kind of opposed to this recipe at first. My sister had learned it from a friend and wanted to share it with me…and more importantly, she wanted to cook it for me.

To my surprise, the ramen was just pan-fried. No seasoning. No microwaving. They’re just the crispy noodles in the salad and they are actually the best part of the salad!

We pan fried the noodles with almonds and Sesame seeds until everything was crispy.

Next, we pan-fried chicken–just the precooked stuff that’s meant for salad and the like. Later, we added that to the noodles and tossed it with lettuce, coleslaw lettuce, and carrots.

The Asian dressing we made was soooooo good. I want to put this on everything! Just put the ingredients in a saucepan and boil until the sugar is boiled out.

1/2 cup sugar
1/8 cup rice vinegar
1/8 cup  apple cider vinegar
3/4 cup of vegetable oil
2 tsp of soy sauce

And bam! There you have it: the least authentic (but very tasty) Asian salad of all time!