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!