HONEY GARLIC CHICKEN

3-4 servings

1 pound skinless, boneless chicken thighs

2 – 4 oz. cans sliced mushrooms

2 T. honey

¼ cup coconut aminos

1 T. catsup

½ T. Sriracha

½ T. rice vinegar  

½ T. minced garlic

1 T. cornstarch

1 T. butter (optional)

Place chicken and mushrooms in crock pot.

Mix all other ingredients except butter. Pour over chicken.

Place thin slices of butter on top.

Cook on HIGH for 2 – 2 ½ hours.

Shred chicken in pot.

Serve over rice or riced cauliflower. We like to steam asparagus or broccoli and mix in with the chicken.

FREEZE AHEAD: Place all ingredients except butter and cornstarch in a freezer bag.

Add cornstarch and butter on the day of cooking.

Recipe source: Corinne Allred