Crock-Pot Honey Balsamic Chicken and Carrots with Garlic Cauliflower Mash

Despite only using the Instant Pot these days, I did actually make this recipe in the crock pot. While this one was in the crock pot, my other meal was in the Instant Pot, and breakfast was in the oven. I was pretty pleased with that efficiency and overall, meal prep was quick for me. About this meal though. I was honestly a little skeptical about how it would turn out, but it ended up tasting so freakin good! Like really good! I made everything as is below and used red pepper flakes​ instead of the hot chili oil. Once the crock pot was done, I took the chicken out and shredded it with two forks. I then drained the carrots out and kept the remaining sauce. I ended up putting the sauce in a pan, brought it to a boil, then down to medium heat, stirring every once in a while until it thickened up some. I didn't think the crock pot would evaporate the excess water on it's own, so that is why I did this step. I thought it worked pretty well and it gave me time to measure and portion out each meal with chicken, carrots, and cauliflower mash. Once the sauce was thicker, I poured it back over the chicken, topped with some chopped parsley, and done! This meal was super easy to throw in the crock pot and the garlic cauliflower mash is seriously the easiest side to prepare. I highly recommend giving this meal a try!

Crock-Pot Honey Balsamic Chicken and Carrots 
Ingredients:

• 3 lb chicken breasts, halved
• 1/2 cup balsamic vinegar
• 1/2 cup honey
• 3 teaspoons minced garlic
• 2 teaspoon hot chili oil, or substitute 1 teaspoon red pepper flakes
• 2 pounds baby carrots
• 1 tablespoon extra virgin olive oil
• 2 tablespoons melted ghee
• 1 teaspoon garlic salt, or substitute kosher salt
• 2-4 tablespoons finely chopped parsley

Directions:

1. Mix the balsamic vinegar, honey, garlic and chili oil in a small bowl or measuring cup, and set aside.
2. Place the chicken on one side of a crock-pot or slow cooker, with the carrots on the other side.
3. Drizzle the chicken and carrots with olive oil and melted butter. Sprinkle with garlic salt. Pour the balsamic mixture over all.
4. Cook in the crock-pot on high for 4 hours or on low for about 6 hours. During the last hour of cooking, turn the heat up to high and remove the lid to allow excess water to evaporate.
5. Serve the chicken and carrots with potatoes, polenta, noodles, rice or couscous.

Original recipe found here

Garlic Cauliflower Mash
Ingredients:

• 1 cauliflower head (I used 2 bags (16 oz) of frozen cauliflower)
• 4 garlic cloves
• 2 Tbsp ghee (you can also use coconut oil or olive oil)
• Salt and pepper

Directions:

1. Chop cauliflower into large florets.
2. Steam the cauliflower in a large pot with boiling water, garlic cloves, and salt. Steam until fork tender.
3. Drain and transfer cauliflower and garlic cloves into a blender or food processor.
4. Add the ghee and black pepper. Blender until smooth. Add salt if needed.