As temperatures start rising, crockpots seem to disappear.
And I don’t support that.
I guess I’m just way too attached to the idea of being able to toss a bunch of ingredients into a bowl, push a button, and have dinner ready 6 or 8 hours later. (Seriously. Bless the good soul that invented the crockpot. That human deserves some kind of Nobel prize, right?)
My little guy seems to be struggling with some kind of dairy sensitivity lately, and I’ve been shocked at how not-dairy-free my current recipe repertoire is. (I’m coming to terms with the fact that I’m a bit of a cheese fiend.) On the hunt for things he’ll eat that meet our current needs, we came up with this little chicken recipe.
It’s the perfect rice bowl chicken. Throw in some sautéed or steamed veggies, this crockpot chicken, and rice into a bowl and you’re set. A complete dinner in one bowl. It’s kind of like magic.
- 3 pounds boneless/skinless chicken breasts
- 1/2 c. honey
- 1/2 c. soy sauce
- 1/4 c. dried onion
- 1/4 c. ketchup
- 1 1/2 T. oil
- 2 t. minced garlic
- 1 t. red pepper flakes
- 1 1/2 T. cornstarch dissolved in 1/3 c. water
- Put chicken into crock pot.
- Combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes.
- Pour over chicken.
- Cook on low for 6 hours or until chicken is cooked through.
- Remove chicken from crockpot, leave sauce.
- Dissolve cornstarch into water and stir to combine with sauce in crockpot.
- Replace lid and cook sauce on high for 10 minutes or until slightly thickened.
- Cut chicken into bite-size pieces or shred and return to crockpot.
- Can leave chicken in and simmer on low or serve.
- Serve with rice, veggies, and chow mein noodles.