This recipe is excellent. Another "Freezer to Slow Cooker Meal" that wins - hands down! This reminded me of a chicken dish we had at a great local restaurant a few years back...They called it 'Asian Barbecue Chicken'. There are a few ways you can serve this dish. One way is to leave the chicken breast meat whole and thicken the sauce near the end of cook time and serve on the side with the whole pieces of chicken, or you can shred the chicken near the end of cook time, and return the chicken to the sauce that is in the slow cooker (with or without thickening that sauce upon serving) It's great any way you prefer!! In this recipe, you get the sweetness from the honey and depth of flavor from the blackberry jam with a little kick of heat from the sweet chili garlic sauce...the key really is in the 'sauce'...I can't wait to make this using chicken wings next! ~Enjoy! Diane
Honey Soy Chicken
1 lbs Chicken Breasts
2 tsp Olive Oil
1/4 Cup Soy Sauce
1/4 Cup Honey
1/2 Cup Blackberry Jam/Preserves
1 Tbs Asian Sweet Chili Garlic Sauce *or sriracha sauce
1 Tbs Hoisin Sauce
1 Tbs Rice Wine Vinegar
1/2 tsp Garlic Powder
1/4 tsp Ginger Powder
1/4 tsp Onion Powder
1/2 tsp salt
1/8 tsp pepper
Combine all ingredients; except chicken in large bowl, Whisk until mixed, Place in Ziploc Freezer Bag with chicken breast meat. Seal and Freeze.
When ready to cook, Defrost overnight in fridge,
Cook low 6-8 hours or high 3-4 hours.
Near the end of cook time, make a 'cold water:1 Tbs corn starch' slurry and mix into sauce to thicken.
Remove Chicken and shred chicken using two forks. Return to sauce,
Serve hot over cooked rice.
This recipe serves 2-3 Adults.
This recipe can be doubled.
Recipe by: adapted from Allrecipes
Photos by: Diane Baker for Canning and Cooking at Home