It's recipe sharing time!!
I made this last week and except for the fact that I used chicken tenders, it came out wonderfully. I suggest if you're gonna use tenders, reduce the time and/or heat level. I ended up boiling my chicken into dryness. Didn't know you could do that. :P
Chicken In Honey Sauce
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and black pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 or so cloves of garlic, minced (I'm a garlic-holic and added a couple more)
Sesame seeds (optional)
Season chicken with salt and pepper. Place in slow cooker.
Combine honey, soy sauce, ketchup, oil and garlic in medium bowl. Mix until smooth. Pour over chicken.
Cover, cook on LOW 6-8 hours or on HIGH 3-4 hours. (That's where I messed up, if you're using tenders, try LOW 3-4 hours or HIGH max of 2 hours)
Garnish with sesame seeds when serving if desired.
I made some steamed rice and served the chicken on top. Like I said, had I not boiled the hell out of it, the chicken would have been delicious, very sweet/tangy flavor. I also didn't have enough normal soy sauce so I ended up using dark mushroom flavored soy sauce which I found worked absolutely wonderfully. If anyone tries this recipe again, let me know what you think and if you had any alterations. Inquiring minds want to know. :D
Chicken In Honey Sauce
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
Salt and black pepper to taste
2 cups honey
1 cup soy sauce
1/2 cup ketchup
1/4 cup oil
2 or so cloves of garlic, minced (I'm a garlic-holic and added a couple more)
Sesame seeds (optional)
Season chicken with salt and pepper. Place in slow cooker.
Combine honey, soy sauce, ketchup, oil and garlic in medium bowl. Mix until smooth. Pour over chicken.
Cover, cook on LOW 6-8 hours or on HIGH 3-4 hours. (That's where I messed up, if you're using tenders, try LOW 3-4 hours or HIGH max of 2 hours)
Garnish with sesame seeds when serving if desired.
I made some steamed rice and served the chicken on top. Like I said, had I not boiled the hell out of it, the chicken would have been delicious, very sweet/tangy flavor. I also didn't have enough normal soy sauce so I ended up using dark mushroom flavored soy sauce which I found worked absolutely wonderfully. If anyone tries this recipe again, let me know what you think and if you had any alterations. Inquiring minds want to know. :D