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| SHREDDED SLOW COOKER HONEY CHICKEN | |
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3 large boneless skinless frozen (thawed) chicken breasts 1 1/4 cup honey (room temperature) 1/2 cup soy sauce 1 clove garlic, minced 2 1/2 tbsp. tomato paste 1/4 cup water 1 1/4 tsp. black pepper 1 tbsp. vegetable oil 2 tsp. white granulated sugar 1/2 tsp. brown sugar 1/2 tbsp. ground ginger Place all 3 chicken breasts into Crock-Pot (can be thawed or frozen). Mix remaining ingredients in a large mixing bowl and whisk together until fully blended. Pour over chicken. Cook on low for 6 1/2 hours for frozen chicken, and 5 1/2 hours for thawed chicken. Use a large fork or two to pull apart the chicken breasts into shredded bits and mix with the sauce. Let sit on low for another 20 minutes. Serve and enjoy! Makes 4 large portions or 6 sandwich sized portions with plenty of sauce and great teriyaki barbecue flavor! Submitted by: Elizabeth Martin | |
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recipe reviews #34731
Lauren Dillard (Mississippi) says:
Delicious! I was a little pressed for time, so I boiled chicken in sauce until cooked (about 15 min), shredded, & let simmer for another 20 min. Cut egg roll wrappers diagonally & fried in hot oil for empenadas with an asian flair. So good. Thanks for the recipe!
#34856
Ross (Virginia) says:
This was a great recipe! Took very little prep and cook time. I substituted maple syrup for about half the honey and it gave the chicken and sauce a nice dark auburn color.
#54233
Samantha (Alabama) says:
Great recipe!!! Very, very easy. Wish I had known I could substitute maple syrup though. Honey is kind of expensive when you have to use so much of it.
#55823
Rebekah (Texas) says:
Very good! I used half honey and half maple syrup. I used 5 bonless, skinless chicken breasts. I could have probably cooked about 8 and had plenty of fluid. If you are cooking 4 chicken breasts I would probably half the recipe because there is a ton of liquid left over and honey is expensive.
#60138
C.D. says:
Very good and easy! Kids love it-great on rice too.
#64828
Jess (Maine) says:
This was good but it was hard to get use to the smell. The smell while it was cooking was a little odd to me. But the taste was really good. If you are gonna make a sandwich I recommended you toast the bread. Overall a nice meal :)
#70686
Sarah Jane (United Kingdom) says:
Very yummy recipe. It does leave a lot of liquid, so you may want to half the sauce mix. Me, I kept it all and thickened it with a bit of corn starch before shredding the meat into it.
#77806
Mike (Ohio) says:
This is a good recipe we just make a couple small changes. We added two cans sliced water chestnuts and where there is 10 minutes of cook time left, I add two cans of drained mandarin oranges to give it a little more of an orange honey chicken flavor.
#80238
Christina (Illinois) says:
I actually had to use pork chops and this worked great :) mmmmmm
#83035
Jayne Somogy (Georgia) says:
Really good, but I can't believe no one commented how exceedingly hot this recipe is, using 1-1/4 tsp. of black pepper--I nearly died! Next time I will limit it to 1/4 tsp. & it will be perfect. I used half honey, half maple syrup & substituted teriyaki sauce for soy sauce, then added cooked noodles at end so they marinated in the sauce. Yummy!
#101334
Karen h (New York) says:
Looks great! I can even make it gluten free!
#102723
Alpa (Illinois) says:
This was a delicious hit in our home! It was easy to prepare and I served it over quinoa and with a side of blanched asparagus. Overall it was a healthy meal that the whole family enjoyed!
#111084
Christina (Ohio) says:
Very good! Served over Jasmine Rice with broccoli, carrotts and snow peas! YUM
#123826
Erica (Massachusetts) says:
Wow. And all I went looking for was to know if defrosting in the crock pot was OK and got a surprisingly great find!
#133626
Caitlin (South Carolina) says:
I love this recipe. It is so easy and tastes great. I recommend cutting back on the honey, especially if using low sodium soy sauce, otherwise it is very sweet. I cut back to 1 cup honey and added an extra 1/2 clove of garlic. Yummy!
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