INGREDIENTS
- 1 sweet onion diced
- 2 cloves garlic minced
- 3/4 cup honey
- 1/2 cup low sodium soy sauce
- 1/4 cup ketchup
- 2 teaspoons sriracha more to taste
- 1/4 teaspoon salt
- 1 1/2 pounds boneless chicken breasts
- 2 tablespoons water
- 2 teaspoons corn starch
- cooked white rice for serving
- green onions for garnish
INSTRUCTIONS
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Add the onion, garlic, honey, soy sauce, ketchup, sriracha, and salt to a slow cooker. Stir well to combine.
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Add the chicken breasts to the sauce and stir to coat both sides.
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Cover and cook on low for 4 hours or high for 2 1/2 hours.
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Shred the chicken with two forks and stir well.
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Dissolve the corn starch in the water and add to the slow cooker. Return slow cooker to high heat for 20 minutes or remove to a pan on the stove over medium heat and cook until sauce has thickened over medium heat, about 5 minutes.
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Serve over rice with green onions.
TIPS & NOTES:
Using low sodium soy sauce helps keep this dish from being overly salty. It’s easy to add additional salt in at the end, if you feel it needs it, but we find it perfectly seasoned using low sodium sauce.
You can add as much or as little sriracha as you like, depending on your spice preferences. As written, we don’t find the finished product to be very spicy at all – just a little heat to balance out the sweetness.
Nutrition Information:
Calories: 368kcal (18%)| Carbohydrates: 44g (15%)| Protein: 26g (52%)| Fat: 11g (17%)| Saturated Fat: 3g (19%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 4g| Trans Fat: 0.1g| Cholesterol: 73mg (24%)| Sodium: 1066mg (46%)| Potassium: 446mg (13%)| Fiber: 1g (4%)| Sugar: 40g (44%)| Vitamin A: 148IU (3%)| Vitamin C: 5mg (6%)| Calcium: 36mg (4%)| Iron: 2mg (11%)