Busy day or not, my Crock Pot plays hero a lot.
This is a simple, but very flavorful dish. It’s savory. It’s sweet. It’s packed with pizzazz. To me, it’s all about the toppings… I love toppings. They add freshness to any dish… so don’t skip on those tasty little treasures! This is also great as leftovers… make a wrap with the chicken and rice or make quesadillas the next day! It has versatile flavor… like Asian cuisine meets Latin flavors, if that makes any sense 😉
I wish I could remember where I first saw this recipe… I saw a pic on Pinterest a while back and became inspired. When going back to find the recipe to credit the person I got the inspiration from, I was surprised to see that tons of bloggers have recreated similar dishes… it’s a popular combo of flavor it seems! I can see why. {Thank you to whoever created the version I first saw and got inspired from… wish I could find you to thank you personally!}
Makes about 4-6 servings
INGREDIENTS
1-1.5 lbs chicken breasts, boneless/skinless
2 tbsp honey (preferably raw, I like THIS one)
1 tsp sesame oil
1 1/2 tbsp rice vinegar
1/2 tsp Sriracha (see homemade Paleo Sriracha HERE)
3 tbsp coconut aminos or tamari (tamari is a good gluten-free sub for soy sauce)
2 tbsp tomato paste
2 tbsp water
2 tsp arrowroot starch (a corn starch substitute)
1 garlic clove- 1 heaping tsp minced
1/2 cup minced yellow onion
1 tsp minced jalapeno (or Serrano if preferred)
sesame seeds, scallions, and lime wedges, for garnish
DIRECTIONS
Add honey, sesame oil, aminos or tamari, tomato paste, Sriracha, and rice vinegar in a small bowl
Mince garlic clove… I say the more the merrier, so my teaspoon is a hefty one,
but it’s a personal preference kinda thing 🙂
Finely chop onion
Remove seeds from the pepper (unless you like it extra spicy!) and mince finely
Add it all to the bowl…
And stir it all together
Mix water and starch together- stir out any clumps
Add it to the sauce and stir it all up
Lay chicken breasts in the Crock Pot and then pour the sauce over the top,
making sure that all chicken is covered
Cook on high for 3 1/2 hours (alternatively, you can cook it on low for 5-7 hours)
When its done, you’ll notice that upon first touch, the chicken will
fall apart into little tender bits… I love it when it does that
Using a fork (or other utensil) break it all up and stir it all around
Transfer the chicken to a serving bowl if you’d like or serve right from the pot
Serve over rice, brown or white… whatever you like!
(You could also serve this over quinoa if preferred)
Top with sesame seeds, scallions, and lime wedges
Enjoy!
I made this tonight, and my husband and I both loved it! Thanks for the great recipe
I just found your blog. This recipe looks amazing! I can’t wait to try it.
Hi Jessica,
Thanks for coming by! Hope you enjoy it if you give it a try!! 🙂
This sounds delicious. Any idea the calories on this?
Hello! I don’t actually, I’m sorry. I know it’s not a high-calorie dish, but I do not know the exacts. I can try and do some research on it if you need…
I have to say that your pictures are amazing! They make me want to try your recipes!
Thank you, that’s so sweet! 🙂
This sounds awesome! I found it listed on Divine Health. Can’t wait to make it! I have to print my recipes out since I have limited internet access. I don’t see a way to print or save this recipe. Am I missing it? Thanks!
Hi Anne,
Thank you! I have been toying with the idea of formatting my recipes to be printable… they currently are not. Maybe your comment will be the final call! As for all previous recipes, such as this one, you can easily copy and paste the recipe into a doc to print or into your email, as well! Thank you for popping by!! 🙂
Oh, good! I thought of that earlier, but when I selected the recipe it highlighted all the info on the right as well and I thought it would copy a jumbled up mess, but when I actually tried it just now, it only pasted in the recipe text and photos. Thanks again!
Glad it worked! When highlighting it, sometimes it will highlight the sidebar as well, but if you keep dragging it all the way down, you can actually make it just highlight the post itself… threw me off when I first tried, too!! Hope you enjoy the recipe 🙂
I am trying this recipe for the first time, but my crock pot is large.. so the chicken is not covered as in your pictures. but I am afraid doubling the sauce will be overpowering. So I will keep an eye on it and stir. Will let you know. But what size is the crock pot you use in these recipes?
Hi Amy,
Mine is a 4-quart. The chicken will release juices, so it should be fine… but wise to keep an eye just in case 🙂
Making this right now, smells heavenly – no guilt. Thanks!
Hope you like it!! 🙂
yum! I find my chicken breasts “water” down any sauce I cook them with…but your chicken looks like it is coated nicely. Maybe the corn starch helps keep it thick? I have been cooking the chicken first and when they are cooked draining off the juice, shredding the meat and then add the sauce for about 30 more minutes.
I was wondering how spicy this is? I have two kiddos and wanted to make this tonight, but was wondering if it might be too spicy for them. I know I could omit the Sriracha and jalapeno, but it sounds so good I don’t want to change the recipe unless someone tells me it is definitely too spicy for kids.
Hi Heather,
It’s not super spicy, but if you want to play it safe, you could use half the amount of Sriracha for the slow cooking, and then put more on your portion after cooking it if you want it spicier (as a topping). Great question, thanks for asking!! I wouldn’t want to cause pain for any kiddos out there 😉
I can’t wait to try this recipe, but I was thinking of adding some Asian vegetables. If I were to do this, at what point would you recommend adding them?
Hi Jarrod! Good question!! It totally depends on the veggies- for hard ones that take a while to cook, such as carrots, potatoes, hard squash, etc. I’d add them in with the chicken and sauce, before cooking. For softer veggies such as zucchini, shiitake mushrooms, thinly sliced peppers, etc. I’d add them in about 20 mins before it’s all done. For veggies that are best crunchy, like snap and snow peas, or garnishes such as fresh herbs, bean sprouts, and shredded cabbage (just naming random examples), I’d add them in at the very end, just before you eat it! Hope that helps 🙂
Looks great for lettuce wraps!
Indeed!
Oh my ! No photos!
hope to try this, this week anyway!
thanks!
Beck
A terrible thing happened and a ton of my old recipes have lost their photos! I am going through slowly trying to remake, rephoto, and repost each, but sadly it’s taking me eons. So sorry for the inconvenience!!