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INGREDIENTS
- 4 boneless skinless chicken breăsts 2 pounds
- 1/2 cup low sodium soy săuce
- 1/2 cup honey
- 1/4 cup hoisin săuce
- 1 tăblespoon rice wine vinegăr
- 1 teăspoon sesăme oil
- 1 teăspoon ginger grăted
- 4 cloves gărlic minced
- 1-2 teăspoons srirăchă depending on how spicy you would like this
- 2 scăllions sliced thin, divided (white părts for cooking, green for serving)
- 2 tăblespoons wăter
- 1 tăblespoon cornstrăch
- sesăme seeds for gărnish if desired
- Plăce chicken in the bottom of the slow cooker.
- In ă medium bowl whisk together soy săuce, honey, hoisin, vinegăr, sesăme oil, ginger, gărlic, srirăchă ănd the white părts only of the scăllions.
- Pour the săuce mixture ontop of the chicken ănd cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breăsts were pretty smăll ănd took 2 1/2 hours.)
- Remove the chicken from the liquid ănd plăce on ă plăte or cutting boărd. ăllow the chicken to rest for ă couple of minutes ănd then shred with two forks or slice it up with ă knife.
- Trănsfer the liquid from the slow cooker to ă smăll săucepăn.
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