Easy Crock-Pot Bourbon Chicken

Easy Crock-Pot Bourbon Chicken

Barely adapted from TableForTwo

Ingredients

Serves 6

2 lbs boneless, skinless chicken breasts

½ teaspoon fine grain salt

¼ teaspoon ground black pepper

½ cup of honey

1 cup low sodium soy sauce (or coconut aminos)

½ cup ketchup (make your own ketchup with this recipe)

4 tablespoons vegetable oil (I used coconut oil)

1 medium onion, finely chopped

1 teaspoon freshly grated ginger

2 garlic cloves, minced

¼ teaspoon red pepper flakes (optional)

1 teaspoon cornstarch (or arrowroot powder)

Directions

Grease the insert of your slow cooker.

Sprinkle chicken breasts with salt and pepper and place them in the slow cooker.

In a medium bowl combine honey, soy sauce, ketchup, oil, onion, ginger, garlic, and red pepper flakes (if using). Stir until well mixed.

Pour over the chicken and cook on low for 3 to 4 hours or high for 1½ to 2 hours.

When ready, transfer the chicken to a cutting board and cut into chunks. Set aside.

In a small bowl combine cornstarch with 2 tablespoons of cold water.

Pour the sauce from the crock-pot into a saucepan. Bring to a gentle boil over medium heat and stir in the cornstarch mixture.

Cook, stirring constantly, until thickened. It should take only a couple of minutes.

Add the chicken and the sauce back to the crock-pot and give a good stir to coat.

Serve!