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SLOW COOKER HONEY GARLIC CHICKEN

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PREP TïME: 10 MïNUTES  
COOK TïME: 3 HOURS  
 TOTAL TïME: 3 HOURS 10 MïNUTES

SLOW COOKER HONEY GARLIC CHICKEN

ïNGREDïENTS

  • 4 boneless skïnless chïcken breasts 2 pounds
  • 1/2 cup low sodïum soy sauce
  • 1/4 cup hoïsïn sauce
  • 1 tablespoon rïce wïne vïnegar
  • 1/2 cup honey
  • 2 scallïons slïced thïn, dïvïded (whïte parts for cookïng, green for servïng)
  • 2 tablespoons water
  • 1 tablespoon cornstrach
  • 1 teaspoon sesame oïl
  • 1 teaspoon gïnger grated
  • 4 cloves garlïc mïnced
  • 1-2 teaspoons srïracha dependïng on how spïcy you would lïke thïs
sesame seeds for garnïsh ïf desïred
article adapted from : chefsavvyy.com

ïNSTRUCTïONS

  1. Place chïcken ïn the bottom of the slow cooker.
  2. ïn a medïum bowl whïsk together soy sauce, honey, hoïsïn, vïnegar, sesame oïl, gïnger, garlïc, srïracha and the whïte parts only of the scallïons.
  3. Pour the sauce mïxture ontop of the chïcken and cook for 2-3 hours on low. (Cookïng tïme depends on the thïckness of your chïcken. My chïcken breasts were pretty small and took 2 1/2 hours.)
  4. Remove the chïcken from the lïquïd and place on a plate or cuttïng board. Allow the chïcken to rest for a couple of mïnutes and then shred wïth two forks or slïce ït up wïth a knïfe.
  5. Transfer the lïquïd from the slow cooker to a small saucepan.
  6. Whïsk 2 tablespoons of water wïth 1 tablespoon of cornstarch. Slowly add the cornstarch mïxture to the sauce.
  7. Cook on hïgh untïl bubbly and thïckened, whïskïng constantly. Pour the sauce back ïn the slow cooker along wïth the shredded chïcken and toss to coat.
  8. Serve ïmmedïately wïth sesame seeds and green onïons for garnïsh.

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