4 boneless, skinless chicken breasts
1/3 cup honey (I used half honey and half agave.)
½ cup soy sauce (I used a low sodium soy sauce.)
½ cup ketchup
3 cloves garlic, minced
1 teaspoon of your favorite seasoning (I used Trader Joe’s 21 Seasoning Salute.)
¼ cup bell peppers, diced
¼ cup onions, diced
½ cup baby carrots
In a bowl, mix together honey, soy sauce, ketchup, garlic, and seasoning.
Add chicken to sauce. Add in bell peppers, onions and carrots.
Place in plastic freezer bags. Label bags.
Defrost in fridge the night before cooking in slow cooker. Cook on low 6 to 8 hours or on high 3 to 4 hours.
This recipe brought to you by Sophie in the Kitchen