Ingredients

The following ingredients have 8 Servings
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup hoisin sauce
  • 1/3 cup low-sodium chicken broth
  • 2 tablespoons honey or agave nectar
  • 2 tablespoons minced ginger
  • 1/2 teaspoons chili-garlic sauce (or to taste)
  • 2 1/4 pounds boneless (skinless chicken thighs, trimmed of fat)
  • 1 tablespoons cornstarch
  • 2 tablespoons water
  • sliced green onions (for garnish)

Instruction

  • In a medium bowl, whisk together the soy sauce, hoisin sauce, chicken broth, honey (or agave nectar), ginger and chili-garlic sauce.
  • Place the trimmed chicken thighs in the bottom of a slow cooker. Pour the sauce over the chicken.
  • Cook the chicken on HIGH for 1 ½ to 2 hours or on LOW for 4 hours, or until cooked through.
  • Transfer the chicken to a cutting board, let cool slightly, then shred with two forks or your hands.
  • Pour the sauce into a small saucepan. In a small bowl, whisk together the cornstarch and water, then add to the sauce.
  • Bring to a boil over medium heat, whisking frequently. Cook until the sauce is slightly thickened, 4 to 5 minutes.
  • Place the shredded chicken in a bowl or into the slow cooker to keep warm, and pour ¾ cup of the sauce over top. (Reserve remaining sauce for serving over rice or stir-fried vegetables.) Toss to coat. Serve and garnish with green onions.