This was a sort of last-minute, thrown-together kind of meal. I needed something that I could throw in the crock pot and forget about. We all have things in our lives that we have to juggle. School, work, kids, family, friends, and whatever else life decides to throw in between those things. This dish is a result of one of those overwhelming, my-plate-is-too-full, my-life-is-a-shambles, when-did-I-sign-up-for-this kind of days. It’s easy to throw together, and you can even use frozen chicken if needed!
- 4 boneless, skinless chicken breasts
- 3/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 Tbsp minced garlic
- 1 Tbsp sriracha for spice, optional
- parsley flakes for color, optional
- Mix all wet ingredients in a bowl or measuring cup until well-combined.
- Place chicken in a lightly greased crock pot.
- Pour mixture evenly over chicken.
- Cover and set the slow cooker on low for 6 hours or on high for 3 hours. (Add another hour if using frozen chicken, and always check the temp of your meat before consuming. You want chicken to be 165F, with no pink in the middle.)
- When the chicken is completely cooked, spoon some sauce (about 1 cup) into a small sauce pan and simmer on the stove on medium heat until the sauce thickens. This should take about 15 minutes or so. This is optional, of course, but the reduced sauce is crazy good!
- Plate the chicken, slice if desired, and pour some of the thickened sauce on top.
- Sprinkle the chicken with parsley flakes.
You can adjust this recipe, as always, to fit your needs and/or tastes. The sriracha doesn’t add much heat (it’s only a tablespoon), but if you’re hesitant or super heat-intolerant, just leave it out. If you want it spicier, crank it up and use even more of that rooster sauce.
This pairs nicely with rice and a fresh veggie, or you can even shred this up and put it on buns for sandwiches or in tortilla shells for tacos. It’s also great for those following a low-fat diet.
Did you know that you can make perfectly shredded chicken using only your KitchenAid stand mixer with the paddle attachment? This little tip has saved me time in the kitchen for years now. Just chunk your cooked chicken into manageable pieces (I usually cut my chicken breasts in half, or for large ones, in quarters) and throw them in the mixer bowl. Attach the paddle, and start mixing on low. Increase the speed as needed. Obviously, the faster and longer you mix, the finer the shred will be. So, if you are going for a chunky shred, you may want to pulse the mixer until the desired consistency is met. No mess, no stress, and perfectly shredded chicken. Win, win, and win.