This calls for chicken breast, but you can use whatever cut of the chicken that you want. Chicken thighs are a good cut if that’s what you like. I will sometimes shred it off the bone right in the crock pot to finish cooking. That way the sauce has a better opportunity to soak deep into each part of the meat. This is really good when you are going to be blending it in with some pasta. You may want to make some extra sauce, because your noodles are going to soak it up.
Check out what they are saying about this recipe over at Spend With Pennies:
“This recipe is amazing! It’s really nicely balanced with some sweet, and some spice.”
Your entire family is going to love this, just trust me!
Ingredients
4 Large bone-in Chicken Breasts , skin removed
1/2 cup La Choy low sodium soy sauce
1/3 cup honey
1/3 cup hoisin sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons fresh ginger , minced
1/4 teaspoon McCormick’s red chili flakes
5 cloves garlic , minced
1 small onion , finely diced
2 tablespoons Argo cornstarch
Instructions
Combine soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, fresh ginger, garlic, chopped onion and chili flakes.
Place chicken breasts in slow cooker and pour sauce on top. Cook on low for 4-5 hours.
Remove chicken from slow cooker and shred, set aside.
In a small bowl, combine 3 tablespoons of water and cornstarch. Place liquid from slow cooker into a saucepan and bring to a boil. While stirring the liquid, add cornstarch mixture a little at a time and stir until thickened. Let boil 1 minute.
Pour sauce over shredded chicken and stir to combine.
Serve over rice with desired toppings.
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Quick Tip: Use only the amount of cornstarch you need based on how much liquid comes out of your chicken.
Thanks again to Spend With Pennies for this scrumptious recipe.
