Slow Cooked Sweet and Sour Chicken over Rice

Greetings from the snowy Pacific Northwest! When the weather gets really bad, I cook up a storm. It soothes me like nothing else can, and if my family needs to be fed, I'm on it. The recipe I'm about to share with you is made in a slow cooker, but if the power goes out (like mine did this weekend) you can also cook this in a heavy pot on your outdoor cook stove, grill, or fire. Just be careful that it doesn't get so hot the honey burns, and stir often. The chicken is done when it's thoroughly cooked through and the meat is tender.

I found the genesis for this recipe on the internet, but I can't remember where, so kudos to the unfortunately unnamed chef. Whoever she/he is, we have been blessed! Here's my take:

Slow Cooked Sweet and Sour Chicken

2-3 large boneless, skinless chicken breasts, cut into chunks
1 cup honey
1 1/2 tsp. minced garlic
2/3 cup soy sauce
3 T. ketchup
1/2 tsp. red pepper flakes or crushed red pepper
1/4 - 1/2 onion, chunked
2 ribs celery, diced thick
2 T. cornstarch
1/2 cup cold water

Spray the inside of a slow cooker (i.e., Crock Pot) with vegetable or olive oil.

Mix together the honey, garlic, soy sauce, ketchup, and red pepper flakes. Sometimes my honey can get thick or crystalized, so if that happens I microwave the mixture for about 10 seconds to make it easier to mix.

Into the slow cooker, add the chicken, onion, and celery. Pour the honey mixture over the top. Cook on high for about 4-5 hours, or on low for about 6-7 hours, or until done.

When it's close to meal time, mix together the cornstarch and water. Pour it into the slow cooker, stir well to mix, turn the cooker onto high, cover, and let it heat and thicken. This will take about as long as it takes the rice to cook (about 20-30 minutes).

I think you and your family will love this recipe. Serve it with Sriracha or other hot sauce available for those who want a little extra heat. Delicious!

May you and your loved ones feel God's presence. Always!
Georgia