Would you be horribly offended if I started sharing crock pot recipes with you on a regular basis?
Because with our new, nearly five-night a week karate schedule, the crock pot and I are about to become the very best of friends.
This recipe was simply amazing. So yummy, so flavorful, and so darned easy. Guys? The prep time on this was around 10 minutes. Turn on the crock pot, walk out the door, and when you get home–chow down!
I’d love adding onions in with the chicken while cooking, and garnishing with green onion when serving, but Doodle won’t come near anything that might have possibly brushed up against an onion. But, if you aren’t feeding someone quite so onion-phobic, add them in for me, okay?
Do you use your crock pot? What’s your favorite crock pot recipe? Please share some recipes in the comments below–I’m desperate for family-friendly meals to use on busy work nights!
- 2 pound boneless, skinless chicken breasts (or thighs)
- salt and pepper
- 3/4 cup honey
- 1/2 cup low-sodium soy sauce
- 1/2 cup diced onion (optional)
- 1/4 cup ketchup
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 teaspoons cornstarch dissolved in 6 Tablespoons water
- sesame seeds
- 3 scallions, chopped (optional)
- Lightly season both sides of chicken with salt and pepper, and place into your crock pot.
- In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour mixture over chicken. Cook on low for 4 hours.
- Remove chicken from crock pot, but reserve sauce in the pot. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace the lid and cook sauce on high for ten more minutes or until it thickens slightly.
- Shred chicken into bite size pieces. Serve chicken over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds and chopped scallions.