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–+ servings

Crock-Pot Honey Sriracha Shredded Chicken

Crock-Pot Honey Sriracha Shredded Chicken

Ingredients
  

  • 1½ pounds chicken breasts, cut each breast into quarters. (boneless skinless)
  • 1 cup onions, diced
  • ½ cup Sriracha sauce
  • ⅓ cup plus 2 tablespoons honey 
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 2 teaspoons cloves garlic, minced
  • A little salt
  • 3 tablespoons chopped fresh cilantro (optional) for garnish

Instructions
 

  • Place chicken in crock-pot.
  • Add onions to a medium bowl. Stir in Sriracha, honey, lime juice, water, garlic, and a little salt. Mix well. Pour over chicken.
  • Cover and cook on low heat for 4 hours and 2 hours on high heat or until chicken shreds easily with a fork. Once cooked, using a slotted spoon, remove chicken to a plate. Cool enough to handle and shred with fingers or 2 forks. Place shredded chicken back in sauce and mix well.
  • This recipe freezes great. Pack the leftovers in individual containers and freeze them for future, last-minute meals.

Nutrition

Serving: 0.75cupCalories: 226kcalCarbohydrates: 27gProtein: 26gFat: 2gSaturated Fat: 1gCholesterol: 55mgSodium: 365mgFiber: 1gSugar: 24gBlue Smart Points: 6Green Smart Points: 7Plus Points: 6