Bursting with Asian type flavor, this low-fat crock pot recipe is a great start a low-fat diet. An easy to make recipe that uses pantry staples.
This is the start of a few changes on recipe choices for this site. My Internist is requesting a 40-gram low-fat diet. I try to be a compliant patient. So on to better food choices.
Based on an Allrecipe.com chicken thigh recipe. Switch out the thighs for skinless breast and decrease the honey some and increase the garlic (a wife must do).
A solid 4.
Recipe notes for Crock Pot Honey Garlic Chicken Breast
This is orginally a much larger, chicken thigh recipe. I cut it down and changed to skinless boneless chicken breast.
Serve with rice and use the sauce as gravy. There is enough “sauce” to cook more meat. Perhaps twice as much but you may want to keep it the same for more sauce for rice during serving. Oriental veggies would go great with this. Next time, I put them in the cooker the last hour or so.
If you want more sauce, add a half to a full cup of water. If you want the sauce to be thicker, then add a tablespoon of cornstarch to 2 tablespoons water and add near the end of cooking. Double the thickening solution if you add a cup of water. Add the water will delute the taste some but there is a lot of taste and deleting some will be fine.
A sodium note. The orginial recipe had a half cup of soy sauce. That was heavy on the salt. I recieve a lot of complaints (see comments) and now suggest only 1/4 cup of low sodium soy sauce.
Just pantry staples you already have.
Start with 1 1/2 to 2 pounds of skinless boneless chicken breast cut into 4-6 pieces. You may use chicken thighs if you wish.
Combine 1/2 cup of ketchup, 1/4 cup soy sauce (low sodium preferred), 1/4 cup honey, four cloves crushed garlic and one teaspoon basil. Whisk together.
Spread the chicken across the bottom of a slow cooker. Add the sauce. This is a 3 1/2 qt, but big should be ok especially if cooking a larger amount.
Cook on low for 4 hours.
Serve with rice and use the sauce as gravy.
November 5, 2017