Crock Pot Honey Garlic Chicken

Post date: Dec 30, 2014 7:58:39 PM

3 lbs. bone-in chicken breasts or thighs, skin removed

2/3 cup gluten free soy sauce

1/2 cup honey

6 cloves garlic, minced

1/2 yellow onion, finely diced

1/2 tsp. crushed red pepper flakes

1 tsp. white vinegar

2 tsps. sesame oil

2 Tbsp. cornstarch

3 Tbsp. water

sliced green onion, optional for garnish

Sesame seeds, optional for garnish

Brown or Basmati rice

Place chicken in the crock pot so pieces overlap as little as possible. In a medium mixing bowl, combine soy sauce, honey, garlic, onion, red pepper flakes, vinegar and sesame oil; stir until honey is completely dissolved. Pour sauce over chicken then cover and cook on low setting for 3 1/2- 4 1/2 hours, until meat is tender and falling off the bone. Remove chicken from crock pot. When chicken is cool enough to handle, remove meat from bones then shred chicken into small pieces. Cover and keep warm. Pour cooking liquid into a small saucepan then remove pieces of chicken from the sauce. In a small bowl, whisk cornstarch and water together until smooth. Whisk the cornstarch mixture into the sauce then place the pan over medium heat. Bring sauce to a boil, whisking constantly. Once the sauce comes to a boil, reduce heat to low and let simmer for 1 minute. Coat shredded chicken in the desired amount of sauce, tossing to combine. Place chicken on top of cooked rice and garnish with sliced onion and a sprinkling of sesame seeds, if desired. Serves 6-8.