Categories: chicken, crockpot, dinner

Ingredients

• 4 boneless, skinless chicken breasts (I use frozen)
• 1/2-1 cup honey*
• 1/2 cup soy sauce
• 1 cup diced onion
• 1/4 cup ketchup
• 2 tablespoons vegetable or canola oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 teaspoon pepper
• 1 heaping tablespoon cornstarch
• 1/3 cup water
• Sesame seeds

Directions

1. Combine the honey, soy sauce, onion, ketchup, oil, garlic, pepper flakes & pepper in the slow cooker. Add the chicken and stir to cover them with the sauce.

2. Cook on low for 3 to 4 hours or until the chicken is cooked.

3. Remove the chicken from slow cooker, leaving sauce in the insert. Turn the heat to high on slow cooker.

4. Whisk the cornstarch into water and pour into slow cooker. Whisk to combine with sauce. Replace lid and cook sauce on high 10 more minutes or until slightly thickened.

5. Shred the chicken, return to the pot and toss with sauce before serving. Sprinkle with sesame seeds & sliced green onions (if desired) and serve over rice.

6. *I used ½ cup honey like A Bountiful Kitchen, but you can use up to 1 cup if you like your asian dishes on the sweeter side.

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