Prep Time: 5 minutes
Cook Time: 4-5 hours
3 large skinless boneless chicken breasts (2 1/2 to 3 pounds total)
1/2 C. honey
1/2 C. low sodium soy sauce
1/4 C. mixed berry or grape jam
1/4 C. hoisin sauce
3 T. minced garlic cloves
1-2 tsp. Sriracha sauce OR crushed red pepper flakes
2 T. cold water + 1 tablespoon corn starch
Sliced scallions, for garnish
What to do:
Arrange the chicken breasts in a slow cooker.
In a medium bowl, whisk together the honey, soy sauce, mixed berry jam, hoisin sauce, garlic and Sriracha sauce (or crushed red pepper flakes). Pour the sauce over the chicken. Cover and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs or a slotted spoon, remove the chicken and place in a large bowl, shred with two forks. Pour the left over sauce in a medium sauce pan. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water until it dissolves add this to the sauce. Bring to a boil so the sauce will reduce and thicken up add this back with the shredded chicken, mix well. Serve with cooked rice or make into a sandwich.