I’ve been experimenting with crockpot recipes, and this one is one that I made last night. Of course dummy me forgot to take pictures!
Recipe Source: Family Fresh Meals
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch dissolved in 3 Tablespoons water
- Start by seasoning chicken lightly with salt and pepper and place into crock pot.
- In a bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.
- Pour over chicken.
- Cook on LOW for 4 hours or on HIGH 2 hours, or just until chicken is cooked through.
- Remove chicken from crock pot with a slotted spoon, leaving sauce behind.
- Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot.
- Stir to combine with sauce. Replace lid and cook sauce on HIGH for ten more minutes until the sauce has thickened.
- Shred chicken with two forks and then return to pot and toss with sauce before serving.
- Sprinkle with sesame seeds and serve over rice, quinoa, noodles or MY favorite, spinach!
I left out the onion and did not have any fresh garlic, so I substituted garlic powder instead (though not enough, LOL). Unfortunately when it came to cooking the sauce after removing the chicken to shred and adding the cornstarch, I didn’t let the sauce cook long enough because it smelled so good and I was starving! (I choose the high for 2 hours route) So the sauce was a bit thin, but was VERY delicious nonetheless.
I served mine over some vermicelli and had plenty of leftovers to last me another meal or so. I may add a touch of Sriracha next time for some added heat, but this is definitely a dish I will make again!