Categories: Asian

Ingredients

• 2 pounds chicken breasts, thawed*
• 1 1/2 tablespoons cornstarch
• 1/4 cup water
• Sriracha to taste (optional)
• Sweet Chili Sesame Sauce
• 2-4 tablespoons Asian Sweet Chili Sauce**
• 1/3 cup low sodium soy sauce
• 1/3 cup ketchup
• 1/3 cup packed brown sugar
• 2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkkoman***
• 2 tablespoons rice wine vinegar
• 1 tablespoon toasted sesame oil
• 1 1/2 teaspoons garlic powder (or 3-4 garlic cloves, minced)
• 1/2 teaspoon onion powder
• 1/2 teaspoon ginger powder (or 2 teaspoons freshly grated ginger)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Garnishes
• toasted sesame seeds
• chopped green onions

Directions

1. Add chicken to the bottom of your crockpot.

2. Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.

3. Cook on low for 5-7 hours or on high for 3-4 hours.

4. Shred chicken and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired.

5. Serve with rice and garnish with sesame seeds and green onions.

Email to a friend | Print this recipe | Back