The crockpot is a wondrous invention. What's not to love about the fact that you can just plop all the ingredients in, turn it on and hours later, dinner is done! It is a time saver in the kitchen and a must have for any meal prepper! Haven't tried meal prepping yet? Check out my beginner's guide and hope on the bandwagon! This recipe is perfect because it's ingredients you probably have on hand and doesn't require a lot of prep work, plus it's super flavorful!
This is a recipe I found off of Pinterest and is from Rachel's Nest, who upon further investigation borrowed the recipe from another website, called Taste and Tell. CLEARLY, the amount of repins and reblogs of this recipe just show you how scrumptious it really is! I have made only one change to her recipe, the use of cornstarch to thicken the sauce!
Crockpot Honey Garlic Chicken
4 Chicken Breasts
1 1/2 teaspoons of minced garlic
(1/2 teaspoon of minced garlic from a jar = approx 1 clove, so 3 cloves for all you fancy people!)
1/2 cup GF Soy Sauce (Kikkoman, San J, La Choy are ALL gluten free)
1/2 cup ketchup
1/2 cup honey
salt and pepper to taste
Cornstarch - start with 1/2 tsp.
1. Cut your chicken breasts in half, season with salt and pepper in place in the bottom of your greased crockpot (so the chicken doesn't stick)
2. Mix garlic, soy sauce, ketchup, and honey together in a bowl
3. Add mixture to the crockpot
4. DEPENDING ON YOUR CROCKPOT, cook for four to six hours on low. (mine cooked in a little under four, so it truly depends on your crockpot's cooking rate!)
5. Remove the chicken from the crockpot and keep covered (Don't let it get cold!)
6. Take the sauce out of the crockpot, transfer to a pot, mix 1/2 teaspoon of cornstarch with cold water in a separate bowl before adding to your honey garlic ketchup mixture on the stovetop, this will prevent the cornstarch from becoming lumpy. Stir in the cornstarch until desired consistency is reached, adding in cornstarch bit by bit.
7. Serve sauce over your chicken, starch, and even your veggies if you want!
Tips/Notes
- This dish goes GREAT with brown rice or even quinoa (maybe some Fried Quinoa)
- I made snap peas with mine but an excellent addition would be water chestnuts!
This is a recipe I found off of Pinterest and is from Rachel's Nest, who upon further investigation borrowed the recipe from another website, called Taste and Tell. CLEARLY, the amount of repins and reblogs of this recipe just show you how scrumptious it really is! I have made only one change to her recipe, the use of cornstarch to thicken the sauce!
Crockpot Honey Garlic Chicken
4 Chicken Breasts
1 1/2 teaspoons of minced garlic
(1/2 teaspoon of minced garlic from a jar = approx 1 clove, so 3 cloves for all you fancy people!)
1/2 cup GF Soy Sauce (Kikkoman, San J, La Choy are ALL gluten free)
1/2 cup ketchup
1/2 cup honey
salt and pepper to taste
Cornstarch - start with 1/2 tsp.
1. Cut your chicken breasts in half, season with salt and pepper in place in the bottom of your greased crockpot (so the chicken doesn't stick)
2. Mix garlic, soy sauce, ketchup, and honey together in a bowl
3. Add mixture to the crockpot
4. DEPENDING ON YOUR CROCKPOT, cook for four to six hours on low. (mine cooked in a little under four, so it truly depends on your crockpot's cooking rate!)
5. Remove the chicken from the crockpot and keep covered (Don't let it get cold!)
6. Take the sauce out of the crockpot, transfer to a pot, mix 1/2 teaspoon of cornstarch with cold water in a separate bowl before adding to your honey garlic ketchup mixture on the stovetop, this will prevent the cornstarch from becoming lumpy. Stir in the cornstarch until desired consistency is reached, adding in cornstarch bit by bit.
7. Serve sauce over your chicken, starch, and even your veggies if you want!
Tips/Notes
- This dish goes GREAT with brown rice or even quinoa (maybe some Fried Quinoa)
- I made snap peas with mine but an excellent addition would be water chestnuts!
