1500

Today’s post marks number 1,500. Fifteen hundred times that I’ve made an entry here!

It would seem appropriate to celebrate such a feat with a cake, cupcakes, or some sort of dessert. But no, instead we shall celebrate with a slow cooker chicken recipe. Not as exciting, but easier and healthier too.

You can use either frozen or raw chicken breasts for this recipe. I used frozen, as you’ll be able to see in the photos to follow.

Slow Cooker Honey-Soy Chicken

4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/3 cup soy sauce
1/4 cup honey
3 tablespoons rice wine vinegar
1 tablespoon tomato paste
1 tablespoon Sriracha
2 garlic cloves, peeled and minced
1 teaspoon sesame oil
1 teaspoon onion powder
1 tablespoon cornstarch
1/4 cup cold water
1 tablespoon sesame seeds
2 green onions, sliced on the diagonal

Cooked quinoa or brown rice
Lettuce leaves

Place the chicken in a slow cooker and season with salt and pepper.

In a medium bowl, combine the soy sauce, honey, vinegar, tomato paste, garlic, Sriracha, sesame oil, and onion powder.

Pour over chicken and cook on LOW for 3 hours if using raw chicken and for 4 hours if using frozen chicken.

Remove chicken, leaving the sauce in the slow cooker.

Shred chicken with two forks; set aside.

In a small bowl, dissolve the cornstarch in 1/4 cup cold water; add to the slow cooker and whisk to combine. Cover and cook on HIGH until slightly thickened, about 15 minutes.

Return the shredded chicken to the slow cooker and toss to coat.

Either place lettuce leaves on a plate and place a mound of quinoa or rice on top, then scoop the shredded chicken on top of the quinoa or use the lettuce to make a wrap and serve with the quinoa and chicken inside.

Whichever way you serve it, garnish with sesame seeds and green onions.

Serves 6