Honey Garlic Chicken

Here's another tasty crock pot meal for you.

I'm using the original poster's pictures, though. Mine ended up overcooking, so it doesn't look very good, plus it has a bit of a burnt taste to it. Despite all of that, I can tell it would be delicious if it hadn't overcooked. Hopefully this post will help you learn from my mistakes.

First, I used chicken breasts instead of thighs. All well and good, except the sauce didn't quite cover everything. Another factor in the overcooking was that I used the crock pot to cook the chicken. The mistake there was letting the chicken cook completely before adding the sauce. If you're going to use the crock pot to cook the chicken, only slightly cook it before adding the sauce. 

I also thought I would be fine changing the setting from "high for 4 hours" to "low for 8 hours," which would have been fine if I had cooked it for only 8 hours. It ended up being 9 or 10 hours. Some crock pots have the ability to automatically turn the pot to "warm" after the allotted time. The one I was using did not. Sigh. Live and learn.

So, there are my mistakes. I'm learning from them. Hopefully you don't repeat them, now.

This really is tasty, even with the "oopsies" I made.

A side note - if you're not strapped for cash and want to make this a little more diabetic friendly, you can substitute imitation honey for the real stuff. I've found there is no taste difference between the two.

This is definitely an indulgence meal - good for a day when your breakfast is light, or you're more active than usual.

Honey Garlic Chicken 

(click the title to open a new window to the original recipe)

Photo from All Recipes - showing chicken thighs.

Adapted recipe

Ingredients:

½  lb chicken breasts 1/3 cup honey 1/3 cup and lite soy sauce 2  tablespoons ketchup 1 ¼ cloves garlic, crushed (or just over 1/8 tsp garlic powder)

1 ¾  teaspoons minced fresh ginger root (or just over 1/8 tsp ground ginger) Most of a 20 ounce can pineapple tidbits, drained with juice reserved 1 tablespoon cornstarch 2 ½  tablespoons  water

Directions:

1.	Place chicken breasts in slow cooker on low to cook while preparing sauce (step 2)
2.	In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
3.	Cover, and cook 4 hours on High or 8 hours on low. Stir in pineapple tidbits just before serving.
4.	Mix the cornstarch and water in a small bowl. Remove chicken breasts from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.

	Nutrition Information: Serves: 6 Calories: 555.3 Total Fat: 23.6 g Cholesterol:  46.7 mg Sodium: 1129.5 mg Total Carbs: 69 g Dietary Fiber: 2.2 g Protein: 19.7 g Analyzed by SparkPeople calculator