Honey Garlic Chicken Recipe (Slow Cooker / Crockpot)
A slow cooker chicken recipe that makes for an easy, sweet, yet savory dinner. It is a flavorful high protein dish that is perfect for busy weeknights!
Servings: 6 people
Equipment
- 1 slow cooker
Ingredients
- 3 lbs chicken breast ( or boneless, skinless chicken thighs)
- 1/2 cup coconut aminos (or soy sauce)
- 1/2 cup honey
- 1 1/2 Tablespoons tomato paste
- 3/4 teaspoon onion powder
- 3/4 teaspoon ground ginger
- 2 Tablespoons hot sauce
- 5-6 cloves garlic
- 2 Tablespoons tapioca flour ( or cornstarch)
Instructions
- Put the chicken in the bottom of 6 quart larger slow cooker.
- In a medium bowl, add the coconut aminos, honey, tomato paste, onion powder, ground ginger, hot sauce, minced garlic. Whisk until the honey has dissolved. Pour on top of the chicken in the slow cooker. Move the chicken a bit, allowing the liquid to go above and below it.
- Put the slow cooker top on and cook on low for 4 to 5 hours or high for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer.
- Remove the chicken and put onto a plate. Shred the chicken with two forks, set the plate aside. In a small bowl, whisk 2 Tablespoons tapioca flour ( or cornstarch) into 1 Tablespoon of water and whisk. Pour into into the sauce in the slow cooker. Cover and cook on high heat for 15 minutes, until the sauce thickens a bit, stirring every so often.
- Put the shredded chicken back into the sauce in the slow cooker and mix so the shredded chicken is coated in the sauce. Serve with whatever sides you want (rice, noodles, veggies, a wrap).
Notes
Nutrition
Calories: 382kcal | Carbohydrates: 32g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 863mg | Potassium: 917mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 136IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg