Slow Cooker Honey Garlic Chicken
- 3 large bone-in skinless chicken breasts (2 1/2 to 3 pounds total)
- 1/2 cup honey
- 1/2 cup low sodium soy sauce
- 1/4 cup blackberry jam
- 1/4 cup hoisin sauce
- 2 Tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup diced onion
- 1/4 teaspoon crushed red pepper flakes optional
- 1 Tablespoon cornstarch
- Sliced scallions for garnish
- Sesame seeds for garnish
- 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 to 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 smaller pieces. Place the shredded chicken in a large bowl.
- In a small bowl, whisk together the cornstarch with 3 tablespoons 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 thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine.
- Serve the chicken topped with sliced scallions and sesame seeds.
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