Crock Pots are so easy to use and results in delicious meals! It’s my favorite way to cook meat because you just throw it in and don’t have to deal with it raw. This recipe is pretty simple and uses ingredients that are most likely already in your kitchen. The sweet and tangy taste combined with the tender chicken makes it a must-try recipe. It smells amazing while cooking, too!
- 4 boneless, skinless chicken breasts (frozen)
- 1/2 cup onion, diced
- 2 cloves garlic, minced (2 cloves = 1 tsp)
- 1/2 cup honey
- 1/4 cup ketchup
- 1/2 cup low-sodium soy sauce
- 2 Tbsp. canola oil
- 1/2 tsp. crushed red pepper flakes
- 1/4 tsp. oyster sauce
- 1/4 tsp. sesame seed oil
- 1/3 cup water
- 5 tsp. cornstarch
- 1/4 cup green onion, thinly sliced (optional)
- Place chicken in Crock Pot.
- In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour in Crock Pot and arrange chicken so that it is covered as much as possible. I also stirred it up about every hour so that it was coated evenly, but it’s probably fine if you leave it cooking while you aren’t around, too. Cook on low for 3-4 hours.
- Remove chicken and place on cutting board. Leave the sauce in the Crock Pot. Shred the chicken into bite-sized pieces.
- In a small bowl, dissolve cornstarch in 1/3 cup water; add to sauce and stir until combined. Cover and cook on high for 5-10 minutes, until slightly thickened.
- Place shredded chicken back in Crock Pot with the sauce for a few more minutes, to soak in more flavor.
- Serve and enjoy! It tastes great over brown rice and sprinkled with green onions.