Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken breasts ((thawed)*)
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup water
  • sriracha to taste ((optional))
  • 2-4 tablespoons Asian sweet chili sauce ((I use Mae Ploy)**)
  • 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
  • 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
  • toasted sesame seeds
  • chopped green onions
  • sriracha or Asian chili sauce to taste

Instruction

  • Add chicken to the bottom of a lighlty greased slow cooker.
  • Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over the chicken.
  • Cook on low for 5-7 hours or on high for 3-4 hours OR until the chicken is tender enough to shred (check the chicken early). If you are using thin chicken breasts or boneless chicken thighs, then reduce the cooking time.
  • Shred chicken in the crockpot 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. *Alternatively, you can add the cornstarch slurry and liquid from the crockpot to a saucepan and simmer until thickened on the stove - this will create a thicker sauce.*
  • Serve with rice and garnish with sesame seeds and green onions.