honey garlic chicken in the crockpot – townie & bumpkin
sometimes crockpot meals turn out awesome – sometimes they’re just ok – and sometimes they’re terrible.. this one turned out terrible for me! partly it was my fault. chicken breasts on low for 10 hours just dont bode well… i should have put frozen breasts in.. and i used tamari instead of low sodium soy sauce.. dont ask why — so the whole thing was overdone and REALLY salty! would it have been less salty with the soy sauce? who knows… id be willing to try this again – but with a much LESS cooking time!
NOTE FROM BUMPKIN – I couldn’t bring myself to photograph this dinner. I made it with all the correct ingredients, including chicken thighs. I put them in frozen (tsk tsk) because I knew it would be all day before I would get home to “check” on the meal. The skin from the chicken made the sauce really oily, which separeted from everything else. The chicken was fall-off-the-bone tender but everything was in slimy pieces. I served it over rice and where Townie’s photo looks like a piece of poop (LOL) next to noodles, mine looked like vomit on rice. The flavor was ok. I MIGHT make it again. But, more likely if I am going to just throw chicken in a crockpot I might just grab my “standby” ingredients and have it be less oily and less salty.
HONEY GARLIC CHICKEN
adapted from a year of slow cooking
2.5-3 pounds boneless, skinless chicken breasts
3 garlic cloves, smashed and chopped
1 teaspoon dried basil
1/2 cup Tamari
1/2 cup ketchup
1/3 cup honey
Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 6 hours or high for 3-4 (I’d go with low—).
Serve with basmati rice and steamed or roasted vegetables.