Crock Pot Honey Garlic Chicken Served With Cauliflower Rice

Crock Pot Honey Garlic Chicken with Cauliflower rice was approved by the husband & three children as a winner! Love when I try a new recipe and the whole family approves. This dinner was super easy! Which makes the win even better. So get your pen & paper ready, you are going to want write this one down or pin it on Pinterest to you board for keeps.

Serves a family of 5

Meat

8 boneless organic chicken thighs

Produce

4 garlic cloves

1/2 tsp of oregano dried

2 heads of cauliflower

4 celery stalks

2 regular sized carrots

Condiments

1/3 cup of honey

1/2 cup of simply Heinz Ketchup

1/2 cup of Coconut Secret Coconut Aminos (this taste like soy sauce and is much lower in sodium)

Cauliflower Rice I purchased enough to serve the five of us already minced from our local grocery store, if you are unable to purchase it this way. Purchase two heads of cauliflower, wash it and put it in the food processor until it finely minced looking like rice. Dice the celery and carrots.

Directions: Mince up the garlic, then whisk all the produce and condiments together in a bowl. Place the chicken thighs in the crock pot, then pour the whisked sauce over the chicken thighs. Cook the chicken on low 6 to 7 hours. If at all possible you will want to still the mixture and the chicken while it's cooking. If you work during the day and this is not possible, then start cooking as soon as you get home from work and serve this for dinner the following day. Drizzle 1 tablespoon of coconut oil or olive oil into a sauté or wok pan. Add 4 celery stalks diced and carrots and cook for two minutes, then add all of the cauliflower constantly stirring for 6-8 minutes. Then drizzle 2 tablespoons of the coconut aminos. Place 1 cup of the cauliflower onto your plate and place the honey garlic chicken on top. Dinner is served, healthy and delicious! If you are following the 21 day fix plan this would be 1 green & 1 red per serving.