4 boneless skinless chicken breasts (2 pounds)
½ cup low sodium soy sauce
½ cup honey
¼ cup hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon ginger, grated
4 cloves garlic, minced
2 scallions, sliced thin, divided (white parts for cooking, green for serving)
1 tablespoon cornstrach
sesame seeds for garnish, if desired
- Place chicken in the bottom of the slow cooker.
- In a medium bowl whisk together soy sauce, honey, hoisin, vinegar, sesame oil, ginger, garlic and the white parts only of the scallions.
- Pour the sauce mixture ontop of the chicken and cook for 2-3 hours on low. (Cooking time depends on the thickness of your chicken. My chicken breasts were pretty small and took 2½ hours.)
- Remove the chicken from the liquid and place on a plate or cutting board. Allow the chicken to rest for a couple of minutes and then shred with two forks or slice it up with a knife.
- Meanwhile take 3 tablespoons of the liquid out of the slow cooker and pour into a small bowl. Whisk in the cornstarch until smooth and clump free. Slowly add this mixture to the liquid in the slow cooker and whisk until thickened.
- Add the shredded chicken back to the slow cooker and toss to coat it with the sauce.
- Serve immediately with sesame seeds and green onions for garnish.