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Pulled Slow Cooker Honey Garlic Chicken

Karli Wallace
An easy recipe for an easy sweet and spicy Asian sauce with a short 10-minute prep. You can serve on a bed of rice for a complete meal.
Prep Time 10 minutes
Cook Time 3 hours
Servings 4 people

Equipment

  • Crockpot
  • Medium-Sized Pot

Ingredients
  

  • 4 Chicken Breasts (skinless, boneless) (2 pounds)
  • 1/4 cup Hoisin Sauce
  • 1/2 cup Honey
  • 1/2 cup Soy Sauce (low sodium)
  • 1 tsp Sriracha Sauce
  • 2 tbsp Water
  • 1 tbsp Cornstarch
  • 4 cloves Garlic
  • 1 tsp Ginger
  • 2 tsp Scallions (thinly sliced)
  • 1 tsp Sesame Seeds
  • 1 tbsp Rice Wine Vinegar
  • 1 tsp Sesame Oil

Instructions
 

  • Place the chicken breasts in a crock pot.
  • Pour in soy sauce, hoisin sauce, rice wine vinegar, honey, sesame oil, garlic, and ginger.
  • Mix together and distribute evenly across chicken breasts, flipping the chicken breasts to cover with sauce.
  • Cover and cook on the low setting for 2-3 hours.
  • Take chicken breasts out of the crock pot, then shred the chicken using forks.
  • Warm a medium sized pot on the stovetop on medium heat.
  • Pour the rest of the sauce from the crockpot into the pot on the stovetop.
  • Once the sauce comes to a boil add the cornstarch and water.
  • Once the sauce is completely mixed, add the chicken into the pot.
  • Mix chicken with sauce for 5 minutes.
  • Once chicken is done, remove from pot.
  • Before serving, sprinkle scallions and sesame seeds over the chicken.