Recipe Station

Here's everything you need for this decadent chicken dish. If you want to tone down the spiciness, just omit the sriracha sauce or crushed red pepper flakes.

Ingredients To Gather

• 3-4 large boneless skinless chicken breasts
• ½ cup honey
• ½ cup low sodium soy sauce
• ¼ cup hoisin sauce (found in the Asian section of most grocery stores)
• 2½ tablespoons minced garlic
• 1-2 teaspoons sriracha sauce (found in the Asian section of most grocery stores) OR crushed red pepper flakes
• 2 tablespoons cold water + 1 tablespoon corn starch
• optional: chopped green onions, cilantro, crushed red pepper flakes – for garnish

Instructions To Follow

1. Place chicken in a slow cooker. In a medium bowl whisk together honey, soy sauce, hoisin sauce, garlic, and sriracha sauce (or crushed red pepper flakes). Pour sauce into the slow cooker. Cover and cook for 3-4 hours on high or 6-8 hours on low.
2. Use a slotted spoon to transfer chicken to a large bowl, then shred with two forks. Cover bowl with foil or a towel to keep heat in.
3. Transfer sauce from the slow cooker to a medium sauce pan. Bring to a boil. Stir together cold water and corn starch in a small bowl until dissolved, then add to sauce pan and stir until thickened.
4. Remove pan from heat and pour sauce over chicken.

Tasty! We recommend serving this chicken with white rice for even more of an Asian-inspired flavor. However, it also goes well with a vegetable or two on the side. Plus, get creative with your presentation — topping this chicken with cilantro, green onions or sesame seeds add both flavor and flair!

Article & Photo Source: Creme de la Crumb