1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
1/4 cup ketchup
1 safflower seed oil
2 tablespoons honey
1 small onion, thinly sliced
1/2 cup butter
salt and pepper to taste
1 tablespoon paprika
Place chicken strips in a slow cooker. Stripping at random, cook on HIGH in a large pot until nicely browned.
Stir ketchup and honey into chicken slices. Cover and simmer about 15 minutes, stirring half-and-half once along with water.
Place safflower oil in a slow cooker and add onions and garlic. Bring to a low heat, and add chicken. Stir gently after 15 minutes of cooking, or until chicken is no longer pink and juices run clear.
Heat butter in large nonstick pan over medium heat. Add chicken and safflower cubes and continue to stir over medium heat for about 3 minutes, until chicken is no longer pink and juices run clear. Sprinkle with paprika and transfer to skillet.
Cover and simmer 10 minutes, stirring occasionally.