Place the chicken in your slow cooker.
4 chicken breasts
Combine the honey, vinegar, lemon juice, garlic, coconut aminos, and chicken stock in a bowl and season to taste with salt and pepper.
¼ cup raw honey, ¼ cup apple cider vinegar, 2 tbsp. fresh lemon juice, ¼ cup chicken stock, 3 tbsp. garlic, 2 tbsp. coconut aminos, Sea salt and freshly ground black pepper
Pour the sauce over the chicken, cover, and cook on low for 6 to 8 hours.
Take the chicken out of the slow cooker and pour the sauce into a saucepan.
Warm up the sauce over medium-high heat.
Combine 2 tbsp. of water with the tapioca starch and add to the sauce. Let the sauce come to a boil and stir until it thickens.
2 tsp. tapioca starch, 2 tbsp. water
Sprinkle some red pepper flakes over the chicken and pour the sauce on top. Serve on a bed of your favorite steamed vegetables.
Red pepper flakes