Ingredients
Scale
- 6 boneless skinless chicken breasts
- salt and pepper (to taste)
- ½ cup onion (diced)
- 2 garlic cloves (minced)
- 1 cup honey
- ¼ cup ketchup
- ½ cup low-sodium soy sauce
- 2 tablespoons vegetable oil or olive oil
- ¼ teaspoon red pepper flakes
- 4 teaspoons cornstarch
- 1/3 cup water
- sesame seeds (for garnish)
- 3 green onions (sliced)
Instructions
- Place the chicken breasts into the slow cooker and lightly season both sides with salt and pepper. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil, and red pepper flakes. Pour the sauce over the chicken in the slow cooker. Cover and cook on low for 3-4 hours, or on high for 2 hours until the chicken is fully cooked (the internal temperature has reached 165 degrees).
- Once the chicken has finished cooking, remove the chicken breasts and place them onto a cutting board, leaving the sauce in the slow cooker. Shred the chicken into bite-sized pieces using two forks. Set aside.
- In a small bowl, dissolve 4 teaspoons of cornstarch in 1/3 cup water, add to the crockpot. Stir to combine with the sauce. Cover and cook sauce on high for ten more minutes, or until the sauce has slightly thickened.
- Return the chicken to the slow cooker and toss with the sauce. Serve over cooked rice if desired. Top with sesame seeds and sliced green onions.