Crockpot Honey Garlic Chicken & Rice
Crockpot honey garlic chicken and rice that tastes like fried rice! Chicken slow cooks in a sticky and sweet honey garlic sauce, then frozen mixed vegetables and cooked rice are stirred in at the end. Yum!
Servings: 6 servings
Calories: 350kcal
Ingredients
- 3 tablespoon honey
- 3 tablespoon coconut aminos or soy sauce
- 1 tablespoon sesame oil
- 6 garlic cloves minced
- 1 teaspoon fresh ginger grated (or ½ teaspoon ground ginger)
- 1 tablespoon chili crunch oil optional
- 2 tablespoon arrowroot starch or corn starch
- 1 ½ lb chicken breasts or thighs
- 1 onion diced
- 1 cup frozen mixed vegetables I used peas, carrots, corn, and green beans
- 4 cups cooked rice warm (I used microwaveable brown rice)
To serve
- Green onions sliced
- Sesame seeds
- Yum yum sauce homemade or store-bought
Instructions
- Add the honey, coconut aminos, sesame oil, garlic, ginger, chili crunch oil (if using), and arrowroot starch to a crockpot and whisk to combine.3 Tbsp honey, 3 Tbsp coconut aminos, 1 Tbsp sesame oil, 6 garlic cloves, 1 tsp fresh ginger, 1 Tbsp chili crunch oil, 2 Tbsp arrowroot starch
- Nestle the onion and chicken breasts into the sauce. Cover and cook on LOW for 4 - 6 hours or HIGH for 2 - 3 hours, until the chicken pulls apart easily.1 ½ lb chicken breasts, 1 onion
- Pull the chicken into smaller pieces. Add the frozen vegetables and mix well. Cover and cook on LOW for 15 - 20 minutes.1 cup frozen mixed vegetables
- Add the cooked rice and mix well until it absorbs the extra sauce.4 cups cooked rice
- Serve warm topped with green onions, sesame seeds, and yum yum sauce.Green onions, Sesame seeds, Yum yum sauce
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 317mg | Potassium: 540mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1575IU | Vitamin C: 6mg | Calcium: 30mg | Iron: 1mg