2 lbs organic chicken breasts
1 large onion, diced
2 garlic cloves, chopped
3/4 cup honey, I use 1/2 cup
1/4 cup ketchup
1/2 cup low-sodium soy sauce, gluten free
2 tablespoons vegetable oil or olive oil
3 teaspoons arrowroot powder, you can also use corn starch
1/4 cup water
1 Tbsp sesame seeds
Green onions, sliced
Pepper flakes.
Brown rice to serve
Directions:
Place the chicken breasts into the slow cooker, this is the one I have and love.Place chopped onion scattered around the chicken.
In a medium bowl, add garlic, honey, ketchup, soy sauce, and oil. Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4 hours, or on high for 2 hours until the chicken is fully cooked (when the internal temperature has reached 165 degrees).
Once the chicken has finished cooking, remove the chicken breasts and place them onto a cutting board, leaving the sauce in the slow cooker. Shred the chicken into bite-sized pieces. Set aside.
In a small bowl, dissolve 3 teaspoons of cornstarch in 1/4 cup water, add to the crock pot. Stir to combine with the sauce. Cover and cook sauce on high for ten more minutes, or until the sauce has slightly thickened.
Return the chicken to the slow cooker and toss with the sauce. Serve over cooked brown rice. Top with sesame seeds, pepper flakes and sliced green onions.
Source: EatGood4Life
1 large onion, diced
2 garlic cloves, chopped
3/4 cup honey, I use 1/2 cup
1/4 cup ketchup
1/2 cup low-sodium soy sauce, gluten free
2 tablespoons vegetable oil or olive oil
3 teaspoons arrowroot powder, you can also use corn starch
1/4 cup water
1 Tbsp sesame seeds
Green onions, sliced
Pepper flakes.
Brown rice to serve
Directions:
Place the chicken breasts into the slow cooker, this is the one I have and love.Place chopped onion scattered around the chicken.
In a medium bowl, add garlic, honey, ketchup, soy sauce, and oil. Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 4 hours, or on high for 2 hours until the chicken is fully cooked (when the internal temperature has reached 165 degrees).
Once the chicken has finished cooking, remove the chicken breasts and place them onto a cutting board, leaving the sauce in the slow cooker. Shred the chicken into bite-sized pieces. Set aside.
In a small bowl, dissolve 3 teaspoons of cornstarch in 1/4 cup water, add to the crock pot. Stir to combine with the sauce. Cover and cook sauce on high for ten more minutes, or until the sauce has slightly thickened.
Return the chicken to the slow cooker and toss with the sauce. Serve over cooked brown rice. Top with sesame seeds, pepper flakes and sliced green onions.
Source: EatGood4Life