I know I make a lot of food on here that I tell you is so delicious, to die for, blah blah blah. But this chicken is a whole new category of so delicious. Oh this chicken.
I've had this recipe pinned for a while now, but somehow just got around to making it. Don't wait like I did - make this as soon as you can! It's as easy as can be - throw all the ingredients into a crockpot and forget about it the rest of the day. We ate ours on tostadas, which I highly recommend, but it would also be fabulous in sandwiches, wraps, tacos, on top of a pizza, over rice... endless possibilities! The only really important thing is that you have this insanely flavorful chicken!
The chicken gets its flavor from some of my all-time favorite ingredients: onions, garlic, honey, toasted sesame oil... and SRIRACHA. I can't get enough of this stuff, and it frequently tops eggs, avocado toast, tacos, and just about everything else in our house. A few weeks ago I mentioned falling in love with this adorable Sriracha-inspired tea towel, and Sunday Drive Designs was sweet enough to send me one! It's now proudly hanging in our kitchen, declaring our undying love for hipster ketchup!
Happily, Sunday Drive Designs also sent me one of these darling tea towels to give away to one of you! If you're like me and love fun, quirky tea towels, this is definitely one you want in your collection!
***To enter the giveaway, simply like Little Kitchie and Sunday Drive Designs on Facebook, then leave a comment telling me you've done so. For an extra entry, visit the Sunday Drive Designs shop and leave a comment telling me what you'd love to have (I've got my eye on this Julia Child tea towel!) I'll announce a winner next Friday, August 9th. Good luck! Congrats to Mickie Pho on winning the Hipster Ketchup Tea Towel!
Crockpot Honey Sriracha Chicken Tostadas (chicken adapted from Foodie with Family)
makes 12 tostadas
3/4 cup ketchup
1 onion, peeled and chopped
4 cloves of garlic, minced
1/2 cup raw honey
3 tablespoons of Sriracha
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
6 boneless, skinless chicken breasts
12 tostada shells
for serving: guacamole, cojita cheese, cilantro
Add ketchup, onion, garlic, honey, Sriracha, rice vinegar, soy sauce, and sesame oil to a blender and blend until smooth. Lay chicken breasts into the bottom of a crockpot, then pour the blended sauce over the top. Cook on low for 6-8 hours or high for 3-4 hours.
When chicken is done, use tongs to transfer it to a large bowl. Pour the sauce from the crockpot into a saucepan and place it over medium high heat to reduce, stirring frequently. While sauce is reducing, use two forks to shred the chicken. Add it back to the crockpot, turn it to the warm setting, and cover.
Once the sauce is reduced, pour it over the chicken and toss thoroughly to coat.
To serve, spread guacamole on a tostada shell, pile chicken on top, and sprinkle with cojita cheese and chopped cilantro.