4 boneless skinless chicken breasts
1/2 cup honey
2 Tbsp low sodium soy sauce
1/2 onion, diced
2 1/2 Tbsp ketchup
1 Tbsp safflower oil or extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes
2 Tbsp cornstarch
1 Tbsp sesame seeds(optional)
2 Tbsp low sodium soy sauce
1/2 onion, diced
2 1/2 Tbsp ketchup
1 Tbsp safflower oil or extra-virgin olive oil
3 cloves garlic, minced, pressed or grated
1/2 tsp red pepper flakes
2 Tbsp cornstarch
1 Tbsp sesame seeds(optional)
Put chicken into crock pot. Meanwhile in a separate bowl, combine
honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour
over chicken and mix,
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 the slow cooker leaving the sauce. Whisk the
cornstarch into liquid in the crock pot, cover and cook the sauce on
high for ten more minutes or until it just starts to thicken.
Shred chicken or cut into bite size pieces, return to the sauce and
stir together. Sprinkle with sesame seeds if desired. Serve over rice and with your favorite green vegetable.
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