Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
Instructions:
- Place the chicken breasts in the crockpot and season with salt and black pepper.
- In a mixing bowl, whisk together the chicken broth, soy sauce, honey, minced garlic, dried thyme, and dried rosemary.
- Pour the sauce mixture over the chicken breasts in the crockpot, making sure to coat them evenly.
- Cover the crockpot with the lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The chicken should be cooked through and tender.
- If desired, you can thicken the sauce. In a small bowl, mix cornstarch with a few tablespoons of water until smooth. Stir the cornstarch mixture into the sauce in the crockpot.
- Continue cooking on high heat for an additional 10-15 minutes, or until the sauce has thickened.
- Remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the crockpot and stir it into the sauce until well coated.
- Serve the crockpot chicken over rice, noodles, or in a sandwich. You can also garnish with fresh herbs, such as parsley or cilantro, if desired.
Enjoy your delicious and tender crockpot chicken!