October thru February is what I refer to as crockpot season. I look for every opportunity to throw something in a crockpot and forget about it for a few hours until my apartment is full of the rich aroma of deliciousness.
This is one of my new favorite recipes; it has just enough spice paired with a bit of sweetness and the chicken turns out oh-so tender. It’s perfect over brown rice, in a lettuce wrap or with veggies.
Start with boneless chicken breasts or thighs, about two lbs. Add chicken to the crockpot and sprinkle with black pepper and onion powder. Next, mix all the ingredients below together to make the sauce then pour sauce over chicken.
– 1/4 cup tomato paste (may also use ketchup here)
– 1/4 cup honey or agave nectar
– 1/3 cup low-sodium soy sauce (may also use coconut or liquid aminos or tamari here)
– 3 tbsps rice vinegar
– as much sriracha hot chili sauce as you like (I recommend at least 1 tsp)
– 1 tsp sesame oil
– 2 tsps chopped garlic
– 1 tbsp cornstarch
– 1/4 cup water
Cook the chicken in sauce on low for 2-3 hours. Remove chicken from the crockpot and shred with two forks. Return chicken to the crockpot and mix well with remaining sauce. Let chicken marinate in the crockpot with sauce for about 10 minutes with heat off. Sprinkle with sesame seeds and thinly sliced green onion to serve.
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