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 4-5 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 small pieces. Place
the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 Tbsp 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 a thickened
slightly, about 3 minutes. Pour the sauce over the chicken,
tossing to combine. Serve the chicken topped with scallions
and sesame seeds.
Serving
Suggestions
I only used a dash of red pepper flakes.... plenty!!
Originally Submitted
12/17/2014
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