My first time using a Slow Cooker!
We moved to Connecticut two weeks ago and we brought this heavy metaled object with us. I’ve always wanted to try it out. I usually never eat chicken but again, this is all new today.
Also- who knew hoisin sauce was so freakking delicious?!
I MUST research this more.
ALSO- i didn’t use bone in chicken 😦 didn’t realize how important it is!
Slow Cooker Honey Garlic Chicken
Yield: 4 servings
Prep Time: 20 min
Cook Time: 5 hours
3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes ( i used closer to 1tsp)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish
Equipment: slow cooker
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.
Depending on your preferences, you may want to pour only a portion of the sauce over the shredded chicken. Any leftover sauce can be served with other proteins or veggies.