by Lindsay Weiss posted in Life & Home

This is a dish I posted back in 2012 and is one of my most-pinned recipes. I still make this quite a bit, although I change it up often. I was reading through the comments on the original post and realized a few of you were making it as often as I do and having some fun trying to make it even better. I still think the original is amazing, but after making it so many times over the years there are a few simple things I always do to amp up flavor. So, if you're a regular, pay attention:
- I add a little sesame oil to boost the sesame flavor

- I add snow peas (or something green) at the end, because that's how it is when we get it from the Chinese place. And it looks prettier.

- I add more corn starch for a thicker sauce. And I just throw it right in the pot vs. dissolving it like you're supposed to. This is mostly because...busy mom syndrome. So here's a new and improved version. If you're a regular, try it out and let me know! If you're not a regular, try it anyway. It's one of the best and most kid-friendly Crock Pot recipes around.
Looking for more Sweets and Eats for the Whole Family" Find Lindsay at Sugar Mama.

Crock Pot Honey Sesame Chicken - Part Deux

Sometimes I throw in some minced fresh ginger too, but I'm not adding that below because this is not supposed to be a fussy recipe. But if you HAVE FRESH GINGER SITTING AROUND, use it!

1 1/4 pound boneless, skinless chicken breasts (thighs would be fine too...