Slow Cooker Amish Honey Chicken. Pour honey, 2 other ingredients, into slow cooker and serve to chicken, the first thing I would recommend whenever someone comes to my house.
Servings: 4
Ingredients
Amish Honey Chicken In Slow Cooker
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2 chicken breasts without skin and free of the bone, boneless (approximately 4 medium breasts).
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1/2 cup honey
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1/3 cup low-sodium soy sauce
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2 Tablespoons apple cider vinegar
Amish Honey Chicken: Directions
Prepare the Chicken
Put the uncooked chicken breasts in a single layer in the bottom of a 4- to 6-quart slow cooker. In the event they overlap a bit, then that is okay, but make them as flat as possible so they cook evenly.
Add Honey
Pour the honey into the chicken breasts, making it come to a little at the base of the slow cooker to enable it mix with the other ingredients as it cooks.
Add Soy Sauce and Vinegar
Sprinkle the soy sauce over the honeyed chicken, then pour in the apple cider vinegar, shaking it around and over the chicken to fairly even it out.
Coat the Chicken
Turn the individual chicken breasts over with the back of a spoon or tongs so that both sides of the chicken breasts have been lightly coated with the honey-soy mixture. You do not need to whip up–a little to put a glossy covering over each piece.
Slow Cook
Place the slow cooker into the lid and cook on the LOW setting 3 1/2 to 4 1/2 hours or until the chicken is tender and its internal temperature registers 165degF. This will depend on your slow cooker and the thickness of your chicken breasts but the exact time will be different.
Rest the Chicken
When chicken breasts are cooked, take them out to a cutting board. Allow rest of around 5 minutes and slice, shred, or leave them whole based on the manner in which you would like to serve them.
Stir the Sauce
As the chicken is resting, give a quick stir to the sauce in the slow cooker scraping up all the browned bits at the bottom. Flavor and add ingredients like a bit more soy sauce to make it salty or add a drizzle of honey to make it sweet.
Combine Chicken and Sauce
Add the sliced/shredded chicken back to the slow cooker and gently toss in the warm honey sauce until it is covered. Allow to stand on the WARM condition between 5 to 10 minutes time so that the flavors infuse before serving.
Variations & Tips
Thickening the Sauce
To make the sauce a little thicker, blend 1 tablespoon cornstarch and 1 tablespoon cold water and add it to the cooking liquid within the final 20-30 minutes on HIGH, after which the chicken is added once more to coating.
Caramelizing the Chicken
Should you wish to darken it or caramelize the chicken breasts, oil the hot skillet and sear the breasts on each side 2 or 3 minutes, then put them in the slow cooker; this will add a touch of Maillard without making the ingredient list any more complex.
Amish-Style Variation
Going fainter into the Amish-style comfort, replace the apple cider vinegar with the same volume of brown mustard or the yellow mustard to add slight tanginess and a taste of old fashioned farmhouse.
Using Chicken Thighs
Boneless, skinless chicken thighs would also be good in place of breasts; they are kept very moist and can be left to cook an additional hour or so.
Honey Choice
To make the sauce less sweet, a light honey like clover should be used; to make it richer and lumber antique, the honey should be dark like buckwheat to provide the sauce with its darker hue and flavor.
Leftovers
Left-overs do not get stale easily and are great put back in the oven with a slice of bread, or made into sandwiches in soft rolls, or even warmed and poured on top of rice with a plate of fast-cooking greens.
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