3 large boneless skinless frozen (thawed) chicken breasts
1 1/4 cup honey (room temperature)
1/2 cup soy sauce
1 clove garlic, minced
2 1/2 tbsp. tomato paste
1/4 cup water
1 1/4 tsp. black pepper
1 tbsp. vegetable oil
2 tsp. white granulated sugar
1/2 tsp. brown sugar
1/2 tbsp. ground ginger
Place all 3 chicken breasts into Crock-Pot (can be thawed or frozen).1 1/4 cup honey (room temperature)
1/2 cup soy sauce
1 clove garlic, minced
2 1/2 tbsp. tomato paste
1/4 cup water
1 1/4 tsp. black pepper
1 tbsp. vegetable oil
2 tsp. white granulated sugar
1/2 tsp. brown sugar
1/2 tbsp. ground ginger
Mix remaining ingredients in a large mixing bowl and whisk together until fully blended. Pour over chicken.
Cook on low for 6 1/2 hours for frozen chicken, and 5 1/2 hours for thawed chicken. Use a large fork or two to pull apart the chicken breasts into shredded bits and mix with the sauce. Let sit on low for another 20 minutes.
made 4/26/11
ReplyDeleteskimmed off some excess oil.
decreased honey to 1/2 c. and added 1/2 c. of maple syrup(mostly because I didn't have enough honey).
-omitted brown sugar due to laziness
- used 4 thawed chix breasts because it's what I had.
sweet but pretty good.