Crockpot Honey-Chili Chicken

• 2- 1/2 pounds Boneless, Skinless Chicken Breasts
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Black Pepper
• 2 Tablespoons Canola Oil
• 1 cup Honey
• 1/4 cups Soy Sauce
• 13 cups Sweet Chili Sauce
• 1/4 cups Ketchup
• 2 teaspoons Garlic Powder
• 1 Tablespoon Lime Juice
• 8 cups Frozen Stir-fry Vegetables
• 2 Tablespoons Cornstarch
• 1/4 cups Cold Water
• Steamed Rice, To Serve

1. Season chicken with salt and pepper and brown in canola oil until lightly browned, but not cooked through.
2. Place chicken in slow cooker.
3. Combine honey, soy sauce, sweet chili sauce, ketchup, garlic powder, and lime juice and pour over chicken.
4. Cook on low for 3-4 hours or on high for 1 1/2-2 hours.
5. Remove chicken from sauce, place on plate, and shred.
6. Add frozen vegetables to slow cooker, cover and let cook on high for about 20 minutes or until they are cooked through.
7. Combine cornstarch and water and stir into sauce and vegetables.
8. Return lid and cook for an additional 10 minutes or until sauce is thickened.
9. Return chicken to the sauce and vegetables and serve over steamed rice.

chicken breasts, kosher salt, black pepper, canola oil, honey, soy sauce, sweet chili sauce, ketchup, garlic, lime juice, vegetables, cornstarch, water, steamed rice

Taken from tastykitchen.com/recipes/main-courses/crockpot-honey-chili-chicken/ (may not work)