Our Thursday evenings are pretty crazy, and we are typically pulling into the garage around 6:30pm. Anyone with kids (especially more than one) knows that at that point you just shove something onto a plate and expect them to eat quickly because you've still got bath's to give, PJ's to put on, a story to read, and the typical 1 hr. routine of putting them BACK to bed. So I've resorted to "Crock-Pot Thursday's" as it's affectionately known around my house.My family loves Crock-Pot Thursday because it means that we get to eat a warm, home cooked meal, that didn't take an hour to prepare. It also means that we get to have a few of our favorites that are on rotations far enough from each other that they only come around every once in awhile. One of those favorites is Honey Almond Chicken.
What you'll need:
2 Large Chicken Breasts
1/4 C Slivered Almonds, plus more for garnish
1/4 C Soy Sauce
1/3 C Honey
1 Tbsp. Canola Oil (I used vegetable oil)
2 Cloves Garlic, Minced (Or about a Tbsp. of the already minced stuff)
1 tsp. Fresh Ginger, Minced
1/2 C. Snap Peas
1 Tbsp. Cornstarch
Cooked Rice, for serving
How it's done:
1. Place the chicken breasts, and almonds in the slow cooker.
2. In a bowl, whisk to combine soy sauce, honey, garlic, ginger, and oil. Pour over chicken and stir to coat.
3. Cook on high for 4 hours, or low for 8 hours.
4. Fifteen minutes before finished, remove the chicken to a plate. Whisk the cornstarch into the sauce, and return the chicken back to the crockpot & add the snap peas. Finish cooking for 15 minutes or until the sauce has thickened.
5. Serve over rice and garnish with almonds.
Recipe adapted from Spoonful.com
