So, today’s post is a bit different. I want to start posting recipes that I have found, modified, and tried, and share the good ones with you all. I love living a (mostly) healthy lifestyle and trying out new ways to do that. So, here is the first installment of my ‘healthiness’ recipes. This easy Garlic Brown Sugar Chicken is to die for. Seriously it’s so freaking good! I found the original recipe here: http://www.justataste.com/2013/09/slow-cooker-crock-pot-honey-garlic-chicken-recipe/
(Side note: since I forgot to take pics while I was cooking I will be using those from the link I posted above)
SLOW COOKER HONEY GARLIC CHICKEN
Yield: 5 Servings (with a ton of leftovers) // Prep Time: About 20 minutes // Cook Time: 6 hours
4 large boneless, skinless chicken breast
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes
1 Tablespoon cornstarch
Directions: Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken.
Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it in a bowl. Using 2 forks, shred the chicken in the bowl. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes.
Pour the sauce over the chicken, tossing to combine. I served this chicken over roasted sweet potatoes and cauliflower. It would also be amazing over brown rice (which is what I think I’ll do next time.)
** I give full photo credit to Just a Taste