Slow Cooker Honey Garlic Chicken Will Stop You From Ordering Take-Out
July 8, 2015 16 Comments
Take-out can be a scary thing. You have no idea how much oil was used to cook your food. Yikes!
I used to think Chinese-American food was healthy – hey – beef with broccoli – until a Chinese friend of mine explained that restaurants quickly deep-fry the broccoli to make it look so bright and taste so good.
So I stopped ordering take-out and tried making my own Chinese inspired dishes. It isn’t easy to make them without the sodium getting out of control. This one is okay – but still not great if you want to eat more than four ounces of chicken in sauce.
I love this because I can cook a bunch of it and then freeze it for later meals. My kids love it over rice and I love it (you guessed it) over steamed broccoli!
Do buy bone-in chicken and remove the skin for this recipe. The bone renders the chicken moist and tasty.
How do you avoid take-out?
Slow Cooker Honey Garlic Chicken Recipe
Makes 16, 4-ounce servings
5 bone-in chicken breasts, skin removed (4-5 pounds)
¼ cup honey
¼ cup apricot fruit spread or jam
¼ cup low sodium soy sauce
½ cup hoisin sauce
3 cloves garlic, minced
1 small onion, chopped
1 tablespoon cornstarch (optional)
scallions, sliced (optional)
sesame seeds (optional)
Place chicken, breast side up, in a 6-quart slow cooker. Mix honey, apricot jam, soy sauce, hoisin sauce, garlic, onion, and ¼ cup water in a small bowl. Pour over chicken breast and cook for 4-5 hours on low.
Remove the chicken breasts and chop or shred meat. Pour sauce into a saucepan and add cornstarch to thicken. Boil for three minutes and pour over chicken breast.
Serve with scallions and sesame seeds as a garnish.
Four ounces is 239 calories, 4.3 g fat, 0.0 g saturated fat, 12.3 g carbohydrates, 9.2 g sugar, 37.1 g protein, 0 g fiber, 395 mg sodium, 5 SmartPts
Points values are calculated by Snack Girl and are provided for information only.
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