Bursting with Asian type flavor, this low-fat crock pot recipe is a great start a low-fat diet. Easy to follow step by step photo instructions.
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.
Expert Tips: Recipe notes for Crock Pot Honey Garlic Chicken Breast
This is originally 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 more sauce for rice during serving.
Add some veggies: Oriental veggies would go great with this. 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 dilute the taste some but there is a lot of taste and deleting some will be fine.
If you are planning to reheat later, do not thicken with cornstarch. It does not reheat well.
A sodium note. The original recipe had a half cup of soy sauce. That was heavy on the salt. I receive 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 1/2 to 1 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 3-4 hours. You want an internal temperature of 165 or above.
Serve with rice and use the sauce as gravy
Crock Pot Honey Garlic Chicken Breast
- 1 1/2 pounds skinless boneless chicken breasts - cut into 4-6 pieces
- 1/2 cup ketchup
- 1/4 cup soy sauce - low sodium preferred
- 1/4 cup honey
- 4 cloves garlic - crushed
- 1/2-1 teaspoon basil - to taste
- 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 1/2 to 1 teaspoon basil. Whisk together. If you're not a big fan of soy sauce then cut the amount of soy sauce in half.
- 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 3-4 hours. You want an internal temperature on the chicken of 165.
- Serve with rice and veggies.
- Use low sodium soy sauce.
- Will fit nicely in a 3 qt or bigger crock pot.
- Add the extra water to have more sauce if serving with rice.
- Add veggies for the last hour of cooking. This can increase cooking time.
- Cook to an internal temperature of 165 for the chicken. This can vary with size of chicken pieces and your crock pot.
- Several want the liquid thicker at the end of cooking. You can thicken it some with cornstarch. Try one tablespoon cornstarch in two tablespoons of cool water mix well then add to the liquid in the pot about 30 minutes before completing and turn up to high.
- Lastly, the model recipe used 1 teaspoon of basil. I think that is ok but my wife feels it is a bit heavy so I now use a range of 1/2 to 1 teaspoon.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published January 4, 2015