Updated: Feb 19
This recipe was modified by Kerri Cole to be IC safe from @skinnytaste. (@icfood4u)
4-6 medium-sized boneless, skinless chicken breasts black pepper, to taste (if tolerated) 1/3 cup coconut aminos 1/4 cup honey 2 cloves garlic, minced 3 tbsp water 1 tsp sesame oil 1 tsp onion powder (if tolerated) 1 heaping tbsp cornstarch 1/4 cup water
Directions: 1. Place the chicken in the slow cooker and season with black pepper. In a medium bowl, combine coconut aminos, honey, garlic, 3 tbsp water, sesame oil, and onion powder. Pour over chicken and cook on LOW 3-4 hours. 2. Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks; set aside. 3. In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well. 4. Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish (if tolerated).