Simple to make and packed with flavor. This husband-approved meal is sure to please. Serve over hot brown rice for a high-fiber, hearty meal that reheats great!
Ingredients
2½ lbs boneless, skinless chicken breasts
⅓ cup honey
⅓ cup low-sodium soy sauce
3 Tbsp hoisin sauce
1 Tbsp olive oil
6 cloves garlic, minced
½ onion, diced
¼ tsp crushed red pepper flakes
1 Tbsp cornstarch
5 scallions, sliced, for garnish
1 Tbsp sesame seeds, for garnish
Instructions
Place the chicken breasts in the bottom of the slow cooker.
In a medium bowl, whisk together the honey, soy sauce, hoisin sauce, olive oil, garlic, onion, and crushed red pepper flakes; pour over the chicken. Cover the slow cooker and cook on low for 4-6 hours.
After cooking, carefully remove the chicken from the slow cooker and transfer the liquid to a small sauce pan and place over medium-high heat; bring to a boil. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Add the cornstarch slurry to the simmering liquid and whisk well. Heat 4-6 minutes or until thickened.
Using 2 forks, shred the chicken on a large cutting board; return the chicken to the slow cooker. Pour the sauce over the chicken and gently combine to distribute sauce. Serve the chicken topped with sliced scallions and sesame seeds.