Ingredients
2½ lb chicken breasts, skin-on and boneless
½ cup ketchup
½ cup chicken broth
2 tbsp dry sugar substitute, of your choice, to taste
2 tbsp vegetable oil, cleaned
1 tbsp quick-cooking tapioca
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
¼ tsp ground cinnamon
¼ tsp chili flakes
salt and ground black pepper, to season and to taste
1 cup brown rice, or whole wheat pasta of your choice
¼ tsp parsley, chopped
Preparation
In a large mixing bowl, combine ketchup, chicken broth, sugar substitute, tapioca, vinegar, Worcestershire sauce, cinnamon, and chili flakes. Whisk until evenly incorporated and sugar substitute has melted. Set aside.
Season the chicken breasts with salt and pepper on both sides.
Heat up a skillet with oil over medium-high heat then sear for roughly 5 minutes per side until golden brown.
Once seared, transfer into your slow cooker and pour in your ketchup mixture.
Cover and cook on Low for roughly 4 hours or until chicken is fully cooked through.
Once cooked, set aside in a warm area. Adjust the seasoning of the sauce with salt and pepper to taste.
Serve your chicken with sauce on either whole wheat pasta of your choice or brown rice. Garnish with parsley.
