Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper
- 1 cup honey
- ½ cup soy sauce
- ½ cup diced onion or use ¼ teaspoon onion powder
- ¼ cup ketchup/tomato sauce
- 2 tablespoon olive oil
- 2 cloves garlic minced (or use ¼ teaspoon garlic powder)
- ¼ teaspoon chili flakes optional
- 4 teaspoons corn flour dissolved in 6 tablespoon water
Instructions
- Trim the chicken fillets of all fat and coat them in salt and pepper.
- Place the chicken in a single layer in the bottom of the slow cooker pot.
- In a bowl, mix up the honey, soy sauce, onion, tomato sauce, oil, garlic and chili then pour them over the chicken.
- Add 1 cup of water if there's not enough liquid in your pot.
- Cook on low for 3-4 hours.
- When a fork can be poked through the chicken very easily, remove the chicken fillets from the pot (leave the sauce).
- Shred them up using a fork and then return them to the liquid.
- Turn the slow cooker on to high.
- Dissolve the corn flour in the water and stir it through the pot.
- Leave the lid off and leave it on high for 30 minutes or until the sauce thickens.
- Serve the chicken over rice sprinkled with sesame seeds.
- Note: chicken can be frozen.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
