Crockpot Garlic Honey Chicken over Cauliflower Rice

Between not having power to the oven and stove top, to being out of electricity all together, meal prep has been quite the struggle the last couple weekends! Since skipping meal prep is clearly not an option though, I found this new slow cooker recipe to try, utilized my trusty Instant Pot, and moved my meal prep to where there was power (thank you to Debbie if you are reading this!!). This Crockpot Garlic Honey Chicken is pretty similar to the Instant Pot Honey Garlic Chicken recipe I’ve posted before, but this one has some added vegetables to it, aka more nutrients! I used boneless chicken thighs for this one and thought the meal turned out really well! My only complaint is that thickening the sauce up in the slow cooker seemed impossible. After about 45 minutes I decided to just throw it on the stove top on high instead, which worked much better. I served this over straight up plain cauliflower rice (seriously just used the frozen bag you can pop in the microwave) since there was plenty of sauce to go on top, but feel free to serve over rice, a mixture of cauliflower rice and regular rice, or whatever you please. This meal was delicious, super easy to throw together, and will most likely go into my rotation of weekly meal prep recipes! 

Crockpot Garlic Honey Chicken
Ingredients:

• 8 chicken thighs (bone-in, skin removed)
• 1/3 cup balsamic Vinegar
• 1/2 cup honey
• 4 garlic cloves, minced
• 1 teaspoon sea salt
• 1/4 teaspoon chili flakes
• 2 bell peppers (red, yellow, or orange), sliced
• 1 yellow onion, sliced into thick pieces
• 1 zucchini, Cut into 2-3" spears
• 1 tablespoon arrowroot starch/flour (just a thickening agent, you don't need to do this step if you don't want to!)
• 1 tablespoon water
• 1/4 cup cilantro, chopped

Directions:

1. Place the chicken in the base of a crock pot. In a mixing bowl, whisk together the balsamic vinegar, honey, garlic, salt, and chili flakes. Pour over the chicken. Cover with the lid and cook on high for 3 hours.
2. Add the onion, sliced peppers, and sliced zucchini to the crock pot. Cook for one more hour.
3. Mix the arrowroot powder and water together to form a smooth mixture. Pour into the crockpot and mix into the cooking liquid by tossing around the chicken and vegetables. Let cook for another 10 minutes, or until liquid thickens enough to coat the chicken and vegetables. Add cilantro to the chicken and toss to distribute.
4. Serve alone or with your favorite side.
5. Serves 6-8

​Original recipe found here