Slow Cooker Honey Sriracha Pheasant

It’s sweet, it’s spicy, and it’s ready to be eaten any way you like it: on a salad, over cauliflower rice, on a 100-calorie flat sandwich bun, in lettuce cups, or straight out of a bowl!

Prep: 5 minutes

Cook: 3 – 4 hours on high or 7 – 8 hours on low

Ingredients:

• 1/3 cup honey
• 1/3 cup sriracha hot chili sauce
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 1/4 lbs. raw pheasant breast
• 1/4 tsp. each salt and black pepper
• 1 cup chopped onion

Directions:

1. Add honey, sriracha, garlic powder, and onion powder to a slow cooker. Stir until uniform.
2. Season pheasant with salt and pepper, and add to the slow cooker.
3. Top with onion. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until pheasant is fully cooked.
4. Transfer pheasant to a large bowl. Shred with two forks.
5. Return shredded pheasant to the slow cooker, and mix well.

MAKES 5 SERVINGS

1/5th of recipe (about 3/4 cup): 237 calories, 3g total fat (0.5g sat fat), 650mg sodium, 25g carbs, 0.5g fiber, 21.5g sugars, 26g protein