Wednesday, June 14, 2017
SLOW COOKER BOURBON CHICKEN
SLOW COOKER BOURBON CHICKEN 1 sweet onion, diced 2 cloves garlic, minced 3/4 cup honey 1/2 cup soy sauce 1/4 cup ketchup 2 teaspoons sriracha 1/4 teaspoon salt 1 1/2 pounds boneless chicken breasts 2 tablespoons water 2 teaspoons corn starch 4 cups hot cooked rice, for serving green onions, for serving Add the onion, garlic, honey, soy sauce, ketchup, sriracha, and salt to a slow cooker. Stir well to combine. Add the chicken breasts to the sauce and stir to coat both sides. Cover and cook on low for 4 hours or high for 2 1/2 hours. Shred the chicken with two forks and stir well. Dissolve the corn starch in the water and add to the slow cooker. Return slow cooker to high heat for 20 minutes or remove to a pan on the stove over medium heat and cook until sauce has thickened over medium heat, about 5 minutes. Serve over rice with green onions.