Slow Cooker Sesame Chicken

Try this twist on a classic Asian dish!  Much healthier than the traditional fried version.  It was delicious!  I hope you enjoy!

• 4 boneless, skinless chicken breasts (about 2 pounds)
• Salt and pepper
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup agave syrup or honey*
• 1/4 cup tomato sauce (natural, no salt added)
• 1/2 cup low-sodium soy sauce
• 2 tablespoons canola oil (I used coconut oil)
• 3/4 teaspoon red pepper flakes**
• 4 teaspoons cornstarch
• 1/3 cup water

For serving:

• 1-2 tablespoons sesame seeds, toasted
• 3 scallions, chopped
• 1 cup quinoa or rice (optional)
• 2 cups broccoli florets (optional)

1. Place chicken in slow cooker and lightly season both sides with salt and pepper.
2. In a medium bowl, combine onion, garlic, agave, tomato sauce, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
3. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. If using, prepare quinoa or rice according to package instructions and steam broccoli florets.
4. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.
5. Add shredded chicken back into sauce. Serve over quinoa, top with steamed broccoli, scallions, and sesame seeds. Enjoy!

*If you prefer a sweeter sauce, you can add an additional 1/3 to 1/2 cup agave syrup or honey.

**You can increase or decrease the amount of red pepper flakes depending on your spice preference. For kids, consider reducing the amount to 1/4 teaspoon or omitting.