I wasn’t really sure what to expect with this recipe. The original recipe serves 2 so I had to double the recipe. The one you see below is doubled. It distressed me when I realized this one recipe was going to empty almost an entire honey bear container of honey. LOL silly huh?
Initially when I could smell this recipe cooking I wasn’t all that impressed. Don’t get me wrong it smelled good if you like the smell of soy sauce. I was had a terrible feeling that this was going to taste like soy sauce and nothing else.
I made it, let it cool and put it away for the next night’s dinner. I was afraid my husband wasn’t going to like it, but I was wrong BOY was I wrong. He not only liked it but he loved it. He was actually exited because he said it tasted just like something he loved at a restaurant he ate at all the time when he was stationed in Washington at Fort Lewis.
I really liked it too. I was afraid I had over cooked it because my slow cooker is the opposite of slow it cooks extremely fast. It actually turned out perfect. To me it’s a cross between sweet and sour chicken and teriyaki chicken. Either way it was a real winner!!
- 1.5 pounds boneless chicken breast
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup honey
- 1/2 cup soy sauce
- 2 tbsp. dried onion flakes
- 1/4 cup ketchup
- 2 clove garlic, minced
- 1/4 tsp. red pepper flakes
- Season both sides of chicken with salt and pepper, put into crock pot.
- In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.
- Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce.
- Serve over rice.