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Honey Garlic Crock Pot Chicken (Gluten-Free)
Lauren is a south Florida native and currently earning a masters degree in mental health/marriage and family counseling. Her professional goals and intent as an author are to help others towards fulfillment, wellness, and healthy living among diet restrictions. Lauren seeks to promote celiac disease awareness and has developed a team that makes assessments and standards for gluten-free dining in cafeterias: www.glutenfreenourishme.comView all articles by Lauren Lindsey
Celiac.com 10/04/2013 - I crave this dish all of the time! I’m certainly no top-chef when it comes to preparing chicken on the grill so I’ve recently turned to the crock pot. I have to admit, I was pretty impressed with myself after making it. The sweet and saltiness with a hint of herbs paired nicely with tender meat that fell right off the bone. Simply mix up the ingredients, pop it in the crock pot, and you’ll have a tasty meal ready by dinner time.
You will need:
- 4 chicken thighs
- 2 tablespoons basil
- 1/2 cup of liquid aminos (less sodium and no msg) or gluten-free soy sauce
- 1/3 cup Ketchup
- 1/2 cup honey
- 3-4 cloves of minced garlic
- A pinch of cayenne pepper (optional)
Place chicken in crock pot. Stir the ingredients together in a separate bowl. Pour evenly over chicken thighs. Turn to high and cook for 3 hours. I flipped each side after 1 ½ hours but that’s optional.
Serve chicken and sauce on top of Jasmine rice and baked zucchini with thyme.
For a crispy outside, place on a baking sheet and broil for about 4 minutes or until desired.
This is also great for weekly meal prep: simply combine the ingredients and freeze them. Thaw it out the night before, toss in the crock pot the next morning, and slow cook for 6 hours. Yum!
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