Crockpot Honey Garlic Chicken
Ingredients
-1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
-1/3 cup coconut aminos OR low-sodium soy sauce
-1/3 cup honey
-2 tablespoons tomato paste
-2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
-4 cloves garlic minced
-1 tablespoon rice vinegar
-4 tablespoons tapioca flour OR 2 tablespoons of cornstarch
-1/3 cup coconut aminos OR low-sodium soy sauce
-1/3 cup honey
-2 tablespoons tomato paste
-2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
-4 cloves garlic minced
-1 tablespoon rice vinegar
-4 tablespoons tapioca flour OR 2 tablespoons of cornstarch
Cooking Instructions
1. Place the chicken in the bottom of a 6-quart or larger crockpot.
2. In a medium mixing bowl, whisk together coconut aminos (or soy sauce), honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the mixture over the chicken.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken’s internal temperature reaches 165 degrees F on an instant-read thermometer. If possible, flip the chicken over halfway through to ensure both sides are coated.
4. Once cooked, transfer the chicken to a plate and let it cool slightly.
5. Whisk tapioca flour (or cornstarch) into the crockpot cooking liquid.
6. Cover and cook on HIGH for 15 minutes, stirring occasionally until the sauce thickens slightly. For a thicker sauce, you can extend the cooking time to 30 minutes in the crockpot.
7. Using two forks (or your fingers if the chicken has cooled enough), shred the chicken and return it to the crockpot.
8. Stir to coat the chicken with the sauce.
9. Serve over rice or quinoa, garnished with green onions and sesame seeds.
10. Enjoy!
2. In a medium mixing bowl, whisk together coconut aminos (or soy sauce), honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the mixture over the chicken.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken’s internal temperature reaches 165 degrees F on an instant-read thermometer. If possible, flip the chicken over halfway through to ensure both sides are coated.
4. Once cooked, transfer the chicken to a plate and let it cool slightly.
5. Whisk tapioca flour (or cornstarch) into the crockpot cooking liquid.
6. Cover and cook on HIGH for 15 minutes, stirring occasionally until the sauce thickens slightly. For a thicker sauce, you can extend the cooking time to 30 minutes in the crockpot.
7. Using two forks (or your fingers if the chicken has cooled enough), shred the chicken and return it to the crockpot.
8. Stir to coat the chicken with the sauce.
9. Serve over rice or quinoa, garnished with green onions and sesame seeds.
10. Enjoy!
Crockpot Honey Garlic Chicken
Prep Time: 5 Minutes
Cook Time: 240 Minutes
Total Time: 245 Minutes
Servings: 4
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- High Protein
Ingredients
-1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
-1/3 cup coconut aminos OR low-sodium soy sauce
-1/3 cup honey
-2 tablespoons tomato paste
-2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
-4 cloves garlic minced
-1 tablespoon rice vinegar
-4 tablespoons tapioca flour OR 2 tablespoons of cornstarch
-1/3 cup coconut aminos OR low-sodium soy sauce
-1/3 cup honey
-2 tablespoons tomato paste
-2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
-4 cloves garlic minced
-1 tablespoon rice vinegar
-4 tablespoons tapioca flour OR 2 tablespoons of cornstarch
Cooking Instructions
1. Place the chicken in the bottom of a 6-quart or larger crockpot.
2. In a medium mixing bowl, whisk together coconut aminos (or soy sauce), honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the mixture over the chicken.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken’s internal temperature reaches 165 degrees F on an instant-read thermometer. If possible, flip the chicken over halfway through to ensure both sides are coated.
4. Once cooked, transfer the chicken to a plate and let it cool slightly.
5. Whisk tapioca flour (or cornstarch) into the crockpot cooking liquid.
6. Cover and cook on HIGH for 15 minutes, stirring occasionally until the sauce thickens slightly. For a thicker sauce, you can extend the cooking time to 30 minutes in the crockpot.
7. Using two forks (or your fingers if the chicken has cooled enough), shred the chicken and return it to the crockpot.
8. Stir to coat the chicken with the sauce.
9. Serve over rice or quinoa, garnished with green onions and sesame seeds.
10. Enjoy!
2. In a medium mixing bowl, whisk together coconut aminos (or soy sauce), honey, tomato paste, chili paste, garlic, and rice vinegar. Pour the mixture over the chicken.
3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken’s internal temperature reaches 165 degrees F on an instant-read thermometer. If possible, flip the chicken over halfway through to ensure both sides are coated.
4. Once cooked, transfer the chicken to a plate and let it cool slightly.
5. Whisk tapioca flour (or cornstarch) into the crockpot cooking liquid.
6. Cover and cook on HIGH for 15 minutes, stirring occasionally until the sauce thickens slightly. For a thicker sauce, you can extend the cooking time to 30 minutes in the crockpot.
7. Using two forks (or your fingers if the chicken has cooled enough), shred the chicken and return it to the crockpot.
8. Stir to coat the chicken with the sauce.
9. Serve over rice or quinoa, garnished with green onions and sesame seeds.
10. Enjoy!