Slow Cooker Honey Garlic Chicken

This is a try it and see recipie.

Slow Cooker Honey Garlic Chicken

PREP: 5 mins COOK: 4 hrs. TOTAL: 4 hrs. 30 mins SERVINGS: 4 servings

For the Chicken:

1 pounds boneless, skinless chicken	1 tablespoon rice vinegar
1/3 cup low-sodium soy sauce	1/3 cup honey
2 tablespoons tomato paste	2 teaspoons chili paste
4 cloves garlic minced
2 tablespoons cornstarch

For Serving:

brown rice, quinoa, or cauliflower rice
Toasted sesame seeds	Chopped green onion

Instructions:

Place the chicken in the bottom of a 6-quart or larger slow cooker.

In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken.

Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer.

If you are available, flip the chicken over once halfway through to coat both sides. (If not, don't stress; it will still be tasty.)

Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow

cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens

Notes:

TO STORE: Store cooked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.

TO REHEAT: Reheat gently in a saucepan on the stovetop over medium-low heat, with a

splash of broth or water if needed to keep it from drying out. You can also rewarm this in the microwave until heated through.

TO FREEZE: Place cooked and cooled chicken in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.