Saturday, January 28, 2012

Crockpot Chinese Chicken

I found this recipe via Pinterest too but it was on several places and slightly different ingredient and amounts. So I just kind of improvised on the amounts. This was a recipe when I looked at the ingredients I went really - ketchup?  But it worked. It doesn't taste like ketchup and honey in the end. It just has a slight sweet oriental flavor but it is hard to tell where that flavor comes from exactly. Michael LOVED this - he was saying  "more please" - instantly after eating a serving of it. He said he wants me to make it again soon.  We did also notice that the flavors got even better the next night.  It was really good the first night but it was even better with the second night. 

1 lb boneless skinless chicken breasts (or thighs work too - it ended up being 2 LARGE chicken breast to make a pound and it made several meals for us)
3/4 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/2 cup ketchup
1 tablespoon olive oil (could also use vegetable oil or canola oil)
2 cloves garlic, minced
1/2 teaspoon Sriracha hot sauce or red pepper flakes (doesn't really add heat, just adds more flavor)

Put chicken into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and hot sauce/pepper flakes. Pour over chicken. Cook on low for 4 to 6 hours or on high 2 to 3 hours, or just until chicken is cooked through. Shred chicken. Stir to combine with sauce. Replace lid and cook for 20 to 30 mins or until chicken is coated. Serve over rice or noodles.

I served with rice that I tossed with some steamed peas.  This doesn't make much sauce so if you are wanting more - I would I think add some chicken broth towards the end with some cornstarch to thicken it and mix with the other sauce already in there to get flavor.

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