Ingredients:
3 boneless, skinless chicken breasts
1/2 cup honey
1/4 cup soy sauce (or tamari for gluten-free)
1 tbsp olive oil
1 tbsp minced garlic (about 3 cloves)
1 tsp ground black pepper
1/2 tsp red pepper flakes (optional for a spicy kick)
1 tbsp cornstarch (optional for thickening the sauce)
Instructions:
Prepare the Sauce:
In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, black pepper, and red pepper flakes (if using). The honey will give the chicken a sweet, sticky glaze, while the garlic and soy sauce provide savory flavor.
Add Chicken to the Crockpot:
Place the chicken breasts into the bottom of the slow cooker.
Pour the Sauce:
Pour the prepared honey garlic sauce over the chicken breasts, making sure they’re evenly coated.
Cook:
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and easy to shred.
Optional – Thicken the Sauce:
If you prefer a thicker sauce, remove the chicken once it’s cooked. Pour the sauce into a small saucepan and simmer it over medium heat for 5-7 minutes, or until thickened. Alternatively, you can whisk 1 tablespoon of cornstarch into the sauce and cook it for another 2-3 minutes.
Shred and Serve:
Once the chicken is done, use two forks to shred it in the sauce. Stir to combine the shredded chicken with the sauce.
Serve over rice, quinoa, or noodles, or with steamed veggies.