Asian Crock Pot Chicken
Recipe by: Deidre Ferenc
Who doesn’t love simple and easy recipes. You can spice this recipe up with some red peppers or keep it neutral and kid-friendly. It’s an easy meal that can be adapted for any #lowcarb or #regularmacro meal. Simply lay over a bed of rice or potatoes or eat as is.
Ingredients
4 Chicken thighs
1 Small onion sliced
2 Garlic cloves minced
1/2 cup Coconut Aminos (or soy sauce)
1/4 cup Ketchup
1/4 cup Honey
Salt & Pepper
1/4 tsp. Red pepper flakes (for spicier use more)
Instructions
Add all ingredients to a bowl and mix to coat chicken in sauce.
Transfer to Crock Pot or slow cooker.
Cook on high for 3 hours or low for 5 hours. Shred chicken and serve over rice.
Additional Notes: This recipe makes great leftovers, so I recommend doubling the recipe if you want additional. You can also make a second batch of the sauce and put in a freezer bag with sliced onion and raw chicken things and freeze for a later date.
Nutrition Facts: will vary depending on if you eat with rice and your sides. If you are tracking your meals simply measure out your chicken portion and side dishes for accurate nutrition facts.
Enjoy!
Deidre
