Slow Cooker Honey Garlic Chicken

I made this recipe tonight for dinner. It was really good and I will definitely make it again. It calls for 3/4 cup of soya sauce, but I would decrease this next time to 1/2 cup. Also it called for canned pineapple and I didn't have any so I added some orange juice instead. I also used a package of 20 chicken thighs, and froze half of it.

Prep time: 20 minutes
Cook time: 4 hours on high

Ingredients:

1 tablespoon vegetable oil
10 boneless, skinless chicken thighs
3/4 cup honey
3/4 cup lite soy sauce
3 tablespoons ketchup
2 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1 (20 ounce) can pineapple tidbits, drained with juice

Directions:

1. Heat oil in a skillet over medium heat, and cook chicken thighs just until evenly browned on all sides. Place thighs in a slow cooker.
2. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into the slow cooker.
3. Cover, and cook 4 hours on High. Stir in pineapple tidbits just before serving.
4. Mix the cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in the slow cooker to thicken. Serve sauce over the chicken.

Source: Allrecipes.com

Coconut chicken fingers

For four servings you will need:

Ingredients:

about 1 pound of chicken breast cut into strips (tenderloins)

sea salt

pepper

2 eggs beaten

coconut flour (or finely shredded baking coconut. or another flour)

dried unsweetened coconut flakes

coconut oil

1. Season chicken pieces with salt and pepper.

2. Dunk chicken in egg bath and then dredge in coconut flour

3. Dunk chicken in egg again and then roll in coconut flakes

4. Cook in coconut oil on stove top until brown and cooked through.