Ingredients:
4-6 Boneless, Skinless Chicken Breasts
Salt and pepper
1 Cup Honey
1/2 Cup Soy Sauce
1/2 Cup Diced Onion (I used a Spanish Onion just because I love them!)
1/4 Cup Tomato Sauce
2 Tbl Olive Oil
2 Cloves Garlic, Minced (I used at least 3, but I’m a garlic lover)
1/4 tsp Chilli Flakes
2 tsp Cornflour dissolved in 3 Tbl Water
Sesame Seeds
Rice and Veges to serve
Directions:
Season your chicken breasts lightly with salt and pepper and lay in the bottom of your crockpot.
In a bowl, combine the honey, soy sauce, onion, tomato sauce, oil, garlic and chilli flakes and then pour this mixture over your chicken breasts.
Cook on LOW for 5-6 hours or on HIGH for 3-4 hours, or until the chicken is cooked through. Every crockpot is different, so keep a good eye on your chicken to ensure it doesn’t dry out.
Remove the chicken from the crockpot, leaving the sauce behind.
Dissolve the 2 teaspoons of cornflour in the 3 tablespoons of water and add to the sauce in the crockpot.
Stir to combine, place the lid back on and cook the sauce on HIGH for ten minutes until it has thickened.
While the sauce is thickening, shred the chicken with two forks and then return it to the crockpot and toss to coat completely with the sauce.
Serve over rice with veges of your choice and sprinkle with the sesame seeds.
Recipe Source: http://www.familyfreshmeals.com