Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 1/2 cup honey
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup ketchup
- 3 cloves garlic, minced
- 1/2 tsp ground ginger (optional)
- 1/4 tsp red pepper flakes (optional for a bit of spice)
- 1 tbsp cornstarch (for thickening)
- Salt and pepper to taste
- Fresh chopped parsley (for garnish)
Instructions:
- Prepare the Sauce: In a bowl, combine the honey, soy sauce, ketchup, garlic, ginger, red pepper flakes, salt, and pepper. Stir until well combined.
- Prepare the Chicken: Place the chicken breasts (or thighs) into the bottom of the Crockpot. Pour the sauce mixture over the chicken, making sure it’s evenly coated.
- Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
- Thicken the Sauce (Optional): If you want a thicker sauce, remove the chicken from the Crockpot. Mix the cornstarch with 2 tbsp of water and stir it into the sauce. Cook on high for 10-15 minutes to thicken the sauce, then return the chicken to the pot.
- Serve: Serve the chicken with the sauce over rice, cauliflower rice, or steamed veggies. Garnish with fresh parsley.
Tips:
- For extra flavor, you can add chopped onions or bell peppers to the Crockpot.
- If you like a stronger garlic flavor, add more garlic cloves.
- Serve with a side of veggies or salad to keep the meal balanced and low-carb.
