INGREDIENTS
- One pound boneless skinless chicken breasts
- 1/2 cup honey
- 1/2 cup low sodium soy sauce
- 1/4 cup rice wine vinegar (I subbed red wine vinegar)
- 1 small onion, diced
- 1 large clove garlic, minced
- 1-inch ginger root, peeled and minced
- 1/4 teaspoon black pepper
PREP
- Label your freezer bag.
- To your freezer bag, add all ingredients.
- Remove as much air from the freezer bag as possible, seal, and lay flat in your freezer.
DIRECTIONS
- The night before cooking, move frozen bag to your refrigerator to thaw.
- The morning of cooking, pour contents of freezer bag into your crockpot.
- Cook on “low” setting for 4-8 hours, or until chicken is cooked through.
- Served with Asian style frozen (or fresh) vegetable mix and rice
Prep Time: 10 min
Cook Time: 6-7 hrs
Total Time: ~6-7 hrs
Number of Servings: 6
Serving Size: 1 cup
Calories Per Serving: 245
Substitutions:
- You can also use this recipe as a marinade, and bake at 375 F for about 30 minutes.