Slow Cooker Honey Garlic Chicken

By spend with pennies

Ingredients

2 pounds split chicken breasts (skin removed, or 1 ½ pounds boneless chicken breasts or thighs)
½ cup less sodium soy sauce (*see note)
cup honey
cup hoisin sauce
2 tablespoons rice vinegar
2 teaspoons minced fresh ginger
5 cloves garlic (minced)
1 teaspoon toasted sesame oil
1 teaspoon onion powder (or ½ small onion, finely diced)
¼ teaspoon red pepper flakes
2 tablespoons cornstarch
sliced green onions (and sesame seeds for garnish, optional)

Prep Time15mins
Cook Time240mins
Servings6

Instructions

Combine soy sauce, honey, hoisin sauce, rice vinegar, ginger, garlic, sesame oil, onion powder, and red pepper flakes.

Place chicken breasts in the bottom of a slow cooker and pour the sauce over top. Cook on low for 4 to 5 hours or until the chicken reaches 165°F in the thickest part.

Remove the chicken from the slow cooker and place it in a bowl. Use two forks to shred it, discarding the bones. Lightly cover to keep warm and set aside.

In a small bowl, combine 3 tablespoons of water and cornstarch. Transfer the liquid from the slow cooker to a medium saucepan and bring to a boil over medium-high heat. While whisking, drizzle in the cornstarch mixture a little at a time to reach the desired consistency; you may not need all of the mixture. Let boil 1 minute.

Pour the sauce over shredded chicken and stir to coat. Garnish with green onion and sesame seeds if desired.

Serve over rice or noodles.