I love putting this meal in the slow cooker before heading out for a busy day. Coming back to the spicy aroma of honey and garlic is one of the most welcoming greetings an overworked and underpaid mom can receive. We like to have this plain over mashed potatoes sometimes. That’s the way the kids love it. Check out what they are saying about this recipe over at Spend with Pennies:
“… it gets gobbled up quickly every single time!”
This is also a great dish to make for potluck dinners. Just double the recipe to make sure you have enough for everyone!
Ingredients
4 Large bone-in Chicken Breasts, skin removed
½ cup low sodium La Choy soy sauce
⅓ cup honey
⅓ cup hoisin sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons fresh ginger, minced
¼ teaspoon 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: Toss in your favorite vegetables.
Thanks again to Spend with Pennies for this Asian-inspired slow cooked miracle recipe.