Hot Honey Garlic Chicken

Diamonds, might be a girl's best friend. But the slow cooker is everybody's best friend for $50 or less. And today we're using it to make a new meal prep. Some hot honey garlic chicken. This one takes minutes. Uses simple ingredients and it's packed with, can you guess? Protein. So let's jump right into it. Question of the day. In the comments, let me know what you use to meal prep with most. The oven? Stovetop? Air fryer? Slow cooker? Something else? Drop it. The first thing you'll need for this is a slow cooker. You don't have one and you want easier meal preps in your life? Now's the time. You can either drive to Walmart or check out the one I use below in the description. No, this isn't an ad. I still use a cheap one. Add into the bottom of it, three pounds of fat trimmed chicken breasts or boneless chicken thighs. I'm using chicken breasts today, but pro tip, if you've never had chicken thighs, they're almost impossible to overcook, don't have that much more fat than breasts for the tender ratio and are likely either the same price or cheaper. They used to be way cheaper before people caught onto this. Now in a mixing bowl, add half a cup of hot honey, two tablespoons apple cider vinegar, fourth a cup of a low sodium soy sauce, two tablespoons sugar-free syrup, fourth a cup of water, two tablespoons tomato paste, one tablespoon minced garlic, and if you want even more of a kick, two tablespoons of a chili sauce. Mix those together. You think there's too much sugar in the recipe? You can use more sugar-free syrup and less honey. I'll put some substitutes and how to reheat this one on the website, which is always linked up here or below in the description. Pour that mix into your slow cooker over your chicken. There doesn't appear to be enough liquid. You can add in a bit more water. From here, cover and turn your slow cooker on low heat for six to seven hours or high from three to four. Once your chicken reaches 165, turn it off, and in the end, it should look like this. comma. Couple of tips to this one. Number one, you can shred your chicken using two forks at the end, like this. Number two, you want a thicker sauce? Remove your chicken once it's done and stir in two to four tablespoons of cornstarch, depending on how much liquid there is. Let the sauce cook on high for 20 to 30 minutes or until you reach your desired thickness. Number three, eat it as is, serve it over rice or, my favorite, with some stir-fried vegetables. Number four, store this in the fridge and it should last around five days. Testing your guesstimating time. In the comments below, guess how much you think this weighs in grams. One guess per person, and the first one closest to it will win a gift card to our store, where you can buy a shirt or shaker or put it towards something else. The winner of our last testing your guesstimating was, bang, congrats to you. With that said, thank you for watching. Don't forget to check out proteinchef.co for all your recipe needs, and, of course, stay healthy. ♪♪♪