You. Guys. Are. Gonna. Love. This.
You know, I spend a lot of my down time perusing Pinterest doing serious research on new recipes to try, ways to convert them into our Real Food lifestyle, and then taking what I’ve learned and putting it into action in my kitchen. I’ve hopefully taken out any of the guess work, and made some simple and delicious recipes that you can, in turn, make without hesitation on if it will turn out or taste ok. I promise, they will all taste amazing. I won’t eat something unless it’s yummy. I’ve never been that girl who “suffers through rice cakes or cardboard energy bars” because they are “good for me”. If I’m going to eat healthy food, I want it to taste great! We shouldn’t have to sacrifice taste for healthy. Am I right?!
That’s one reason why I love this recipe. All real ingredients. All good for you. All easy (can you say, crock pot?). All delicious. This might be one of my favorites as of recently. Plus it got two thumbs up from J-Man (what?!) and my Mountain Man. The Nugget wouldn’t even look at it (he’s a work in progress), and Little Miss T just got over a tummy bug and she wanted nothing to do with anything, so there’s that. (Don’t worry, she’s 100% back to her normal happy, feisty, and sweet self today)
So grab your crock pot and let’s get started! I actually used some chicken that I had bought a few weeks ago and froze for a rainy day, (yes, I stuck the frozen chicken right in the crock pot!) and it turned out beautifully. So there’s no waiting around for your chicken to thaw. But, if you happen to have thawed out chicken, it will still be great, you’ll just want to shorten your cook time.
Crock Pot Garlic-Honey Chicken & Rice (I know that’s a mouth full, but I promise you’ll want to fill your mouth with this meal..see what I did there?)
This recipe was inspired by Katerina over at Diethood
- 4 chicken breasts (approx 2.5 lbs - frozen or thawed)
- 4-5 cloves of garlic - on a microplane (or minced)
- 1/3 cup raw honey
- 1/2 cup organic ketchup
- 1/2 cup Organic Tamari
- 1/2 tsp. dried Oregano
- 2 Tbls. parsley (you can use fresh or dried...I didn't have fresh on hand, so dried it was!)
- 1/2 Tbls. toasted Sesame Oil
- 1/2 Tbls toasted sesame seeds (optional)
- 2 pints fresh sugar snap peas (washed and strings removed)
- Place Chicken in crock pot and set aside.
- Mix all other ingredients (minus the sesame seeds, if using) in a small bowl, until well combined. A whisk works great!
- Pour mixture over chicken. Cover and cook on low for 6-7 hours (maybe slightly shorter if using thawed chicken), or 4-5 hours on high (again, slightly shorter cook time if your chicken is not frozen)
- While you are waiting, this would be a good time to de-string your sugar snap peas. This is the least fun of all kitchen tasks, but I promise it's worth the extra effort!
- Once they are de-strung (is that a word?) stick them back in the fridge until they are needed.
- Prepare your whole-grain rice on the stove as normal, toward the end of the cooking time of the chicken.
- When there's about 20 minutes left on the cook time of the chicken, add in sugar snap peas, cover, and continue cooking until done.
- Serve chicken and veggies over rice, drizzle some sauce over the top, and enjoy!
Not sure how to de-string them? Here’s a super easy video tutorial I found: How to Remove Strings from Sugar Snap Peas
P.S. – If you make this recipe, snap a photo of it and share it on your preferred social media outlet with the hashtag #CrunchyMountainLife. I’d love to see it!!
