SLOW COOKER HONEY GARLIC CHICKEN

April 10, 2019
We all have the ones days while we’re yearning something so rich and fulfilling that we turn to the takeout menus and order up our guilty satisfaction du jour (orange bird or Mongolian beef, all and sundry?).

We need some thing, whatever that’s heat, comforting and, while it may include excessive quantities of sauce, doesn’t include any judgement.

SLOW COOKER HONEY GARLIC CHICKEN

But now you may bypass the takeout menus and slow prepare dinner your way to gentle shredded chicken breasts tossed in a sweet and tangy sauce made with honey, garlic and soy sauce. 

It’s similar to getting takeout from the neighborhood chinese language restaurant, except instead of ready at the transport guy, your dinner is waiting on you.

SLOW COOKER HONEY GARLIC CHICKEN

INGREDIENTS

  • 3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup blackberry jam
  • 1/4 cup hoisin sauce
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 Tablespoon cornstarch
  • Sliced scallions, for garnish
  • Sesame seeds, for garnish

EQUIPMENT:

  • slow cooker


INSTRUCTIONS

  1. Set up the chook breasts in the sluggish cooker in order that they are no longer overlapping.
  2. In a medium bowl, whisk collectively the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and beaten red pepper flakes, and then pour the sauce over the fowl. cover the sluggish cooker and prepare dinner the hen on low for four to 5 hours till the fowl is fully cooked.
  3. The usage of tongs, get rid of the hen from the gradual cooker (reserving the drinks) and region it on a cutting board. put off the bones then use  forks to shred the fowl into smaller pieces. vicinity the shredded chook in a huge bowl.
  4. In a small bowl, whisk collectively the cornstarch with three tablespoons of cold water to make a slurry.
  5. Switch the liquids from the gradual cooker right into a small saucepan set over medium-high warmth and whisk within the slurry. convey the sauce to a boil and cook it till it reduces and has thickened barely, approximately 3 mins. Pour the sauce over the fowl, tossing to mix. Serve the chook topped with sliced scallions and sesame seeds.
We all have the ones days while we’re yearning something so rich and fulfilling that we turn to the takeout menus and order up our guilty satisfaction du jour (orange bird or Mongolian beef, all and sundry?).

We need some thing, whatever that’s heat, comforting and, while it may include excessive quantities of sauce, doesn’t include any judgement.

SLOW COOKER HONEY GARLIC CHICKEN

But now you may bypass the takeout menus and slow prepare dinner your way to gentle shredded chicken breasts tossed in a sweet and tangy sauce made with honey, garlic and soy sauce. 

It’s similar to getting takeout from the neighborhood chinese language restaurant, except instead of ready at the transport guy, your dinner is waiting on you.

SLOW COOKER HONEY GARLIC CHICKEN

INGREDIENTS

  • 3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup blackberry jam
  • 1/4 cup hoisin sauce
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 Tablespoon cornstarch
  • Sliced scallions, for garnish
  • Sesame seeds, for garnish

EQUIPMENT:

  • slow cooker


INSTRUCTIONS

  1. Set up the chook breasts in the sluggish cooker in order that they are no longer overlapping.
  2. In a medium bowl, whisk collectively the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and beaten red pepper flakes, and then pour the sauce over the fowl. cover the sluggish cooker and prepare dinner the hen on low for four to 5 hours till the fowl is fully cooked.
  3. The usage of tongs, get rid of the hen from the gradual cooker (reserving the drinks) and region it on a cutting board. put off the bones then use  forks to shred the fowl into smaller pieces. vicinity the shredded chook in a huge bowl.
  4. In a small bowl, whisk collectively the cornstarch with three tablespoons of cold water to make a slurry.
  5. Switch the liquids from the gradual cooker right into a small saucepan set over medium-high warmth and whisk within the slurry. convey the sauce to a boil and cook it till it reduces and has thickened barely, approximately 3 mins. Pour the sauce over the fowl, tossing to mix. Serve the chook topped with sliced scallions and sesame seeds.
We all have the ones days while we’re yearning something so rich and fulfilling that we turn to the takeout menus and order up our guilty satisfaction du jour (orange bird or Mongolian beef, all and sundry?).

We need some thing, whatever that’s heat, comforting and, while it may include excessive quantities of sauce, doesn’t include any judgement.

SLOW COOKER HONEY GARLIC CHICKEN

But now you may bypass the takeout menus and slow prepare dinner your way to gentle shredded chicken breasts tossed in a sweet and tangy sauce made with honey, garlic and soy sauce. 

It’s similar to getting takeout from the neighborhood chinese language restaurant, except instead of ready at the transport guy, your dinner is waiting on you.

SLOW COOKER HONEY GARLIC CHICKEN

INGREDIENTS

  • 3 large bone-in, skinless chicken breasts (2 1/2 to 3 lbs total)
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup blackberry jam
  • 1/4 cup hoisin sauce
  • 2 Tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup diced onion
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 Tablespoon cornstarch
  • Sliced scallions, for garnish
  • Sesame seeds, for garnish

EQUIPMENT:

  • slow cooker


INSTRUCTIONS

  1. Set up the chook breasts in the sluggish cooker in order that they are no longer overlapping.
  2. In a medium bowl, whisk collectively the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and beaten red pepper flakes, and then pour the sauce over the fowl. cover the sluggish cooker and prepare dinner the hen on low for four to 5 hours till the fowl is fully cooked.
  3. The usage of tongs, get rid of the hen from the gradual cooker (reserving the drinks) and region it on a cutting board. put off the bones then use  forks to shred the fowl into smaller pieces. vicinity the shredded chook in a huge bowl.
  4. In a small bowl, whisk collectively the cornstarch with three tablespoons of cold water to make a slurry.
  5. Switch the liquids from the gradual cooker right into a small saucepan set over medium-high warmth and whisk within the slurry. convey the sauce to a boil and cook it till it reduces and has thickened barely, approximately 3 mins. Pour the sauce over the fowl, tossing to mix. Serve the chook topped with sliced scallions and sesame seeds.

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