Honey Bourbon Crock Pot Chicken = Huge Success. Huge. Scrape my plate, lick my fingers, make orgasmic sounds kind of success. The original recipe came from Real Mom Kitchen.
The recipe called for boneless chicken thighs, but I used chicken breasts. I also substituted the canola oil with olive oil. I did not have red pepper flakes on hand, so I used a very small amount of crushed red pepper.
Honey Bourbon Crock Pot Chicken
3 boneless, skinless chicken breasts
salt and pepper
1/2 cup diced onion
1 cup of honey
1/2 cup low sodium soy sauce
1/4 cup ketchup
2 Tbsp. olive oil
2 cloves of garlic, minced
1-2 Tbsp cornstarch
hot white rice
sesame seeds, optional
- Salt and pepper chicken and place in your slow cooker.
- Place onion on top of chicken.
- In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, and crushed red pepper. Pour mixture over the chicken in the crockpot.
- Cook on low for 3-4 hours.
- Remove chicken from crock pot and slice into approximately 1-2 inch pieces.
- In a small bowl, combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into sauce remaining in the crock pot and stir to combine. If sauce is not thick enough repeat with another Tbsp of the cornstarch/water. *I think I ended up using 4 Tbsp. of cornstarch and 3 Tbsp. of water, because it just wasn't thickening at all for me. I was happy with the results*
- Place the chicken back in the sauce and stir around to recoat the chicken in the sauce.
- Serve over cooked rice and sprinkle some sesame seeds and cashews on top (optional).