Fire up the CROCK POT… as we call it here in Texas.
You may be more sophisticated and call it a slow cooker. Either way it’s time to get your savory on! BTW, your slow cooker doesn’t have to be fancy…click here for the one I use and it’s works like a charm!
This little Asian inspired dish is lit with spicy and sweet tones. Of course it’s made of healthy, natural ingredients and requires little seasoning. (which is beyond belief) I only used eight ingredients (nine if you are a stickler and count the rice). And, if you cook Asian food regularly (meaning you own soy sauce), you have all of them in your pantry right now. BOOM!
I’m a keep it simple kind of girl so I tossed in FROZEN chicken breasts – clicked the crocker to HIGH and got to prepping my sauce!
The breezy ingredient list only takes a few minutes to stir together, the honey sauce merits nothing short of universal praise, and if you have leftovers…easily packs for lunch reheat.
The Ingredients
- Chicken. I opted to make this a juicy and flavorful boneless skinless chicken breast recipe, but you certainly go bone in as well.
- Hot Honey and Garlic. This is a seriously under appreciated ingredient combination. The honey gives the sauce its signature sweetness and stickiness, without the need for any additional sugar.
- Soy Sauce. The salty balance the honey’s sweetness.
- Tomato Paste. I know that tomato paste sounds odd in a takeout-type recipe, but it gives the sauce richness and a touch of acidity. Don’t skip it.
- Chili Paste. You can find it in the Asian or international food aisle of most major grocery stores (and even Target). If you don’t have it, swap red pepper flakes. This dish isn’t spicy, but you can always add more if you like a good kick.
- Rice Vinegar. To make the sauce punchy and addictive.
- Corn starch (possibly)
The Directions
- Add your chicken to the crock pot. (I added a smidge of olive oil) In a mixing bowl, whisk your sauce ingredients together, and pour over the chicken. Cook on HIGH for 4-5 hours, until the chicken is done. REMEMBER MINE WAS FROZEN. The chicken will bathe the yummy sauce.
**An hour before its due to be. ready, steam your rice in the rice cooker.**
- Remove the chicken to cool. Whisk a bit of cornstarch directly into the slow cooker and cook until your sauce thickens. (or move to a pan)
- Shred the chicken, and return it to the slow cooker. Stir and coat your chicken in the sauce. Serve as desired (I like to serve it over rice topped with green onions and sesame seeds), and ENJOY!
- If you are in a hurry, you can 1) skip the cornstarch step entirely and live with a thin (but still flavorful) sauce or 2) speed things along by transferring the sauce to a small saucepan, adding the cornstarch, then it on the stove instead.
I served with broccoli but would also be fantastic as lettuce wraps!
Eat guilt free!
CHEERS EVERYONE
Love, eat, feel great!
Angi