Ingredients
• 1.5 cups water
• 2 tablespoons flour (I use rice flour, but you can use your favorite thickener
(various flours and starches would all work fine, most likely))
• 2 tablespoons butter
• 1 can tomato paste (small)
• 3 tablespoons vinegar
• 1 teaspoon worcestershire sauce
• 3 teaspoons chili powder
• ¼ teaspoon cinnamon
• ½ cup honey
• ¼ teaspoon cloves
• 6-8 pieces chicken (breasts or thighs are best, though any cut will do)
Instructions
1. Add water and chicken to the crockpot and turn it on.
2. In a covered container (like a mason jar with the lid on, shake the rice flour
to combine with a bit of water – around ⅓ cup or so. This prevents lumps
when you add it to the pot.
3. Add rice flour/water mixture, and all other ingredients.
4. Stir well to combine, ensuring chicken is coated in sauce.
5. Leave to cook on low for 6-8 hours (or according to your crockpot’s usual
times.)
6. Stir occasionally to coat the chicken in the sauce as it cooks.
7. Serve over rice, with lots of saucy yumminess.
