I’ve said this time and time again – but there is nothing better than coming home from work and having dinner practically ready for you. Unfortunately there are not tons of crockpot meals that I love. I find that the texture of whatever you make is usually the same – mushy. But this dish was great because all you had to do was shred the chicken and cook some rice and some green beans (if you desire). The texture of the chicken was what you would expect from the crockpot – but the sauce and the rice made this dish complete.
Ingredients (I made half of this recipe for the two of us)
- 4 boneless skinless chicken breasts
- salt and pepper
- 3/4 cup honey
- 1/4 cup soy sauce
- 1/2 cup diced onion
- 1/4 cup ketchup
- 2 Tbsp. canola oil
- 2 cloves garlic, minced, pressed or grated
- 1/4 tsp. red pepper flakes
- 4 tsp. cornstarch
- sesame seeds
- sliced green onions
1. Season both sides of chicken with lightly with salt and pepper, put into crock pot.
2. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
3. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce.
Dissolve cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
4. Shred chicken or cut into bite size pieces, then return to pot and toss with sauce. Serve chicken over rice, garnish with sesame seeds and green onions.
Source: The Balanced Baker