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
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Add chicken to the bottom of your crockpot.
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Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
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Cook on low for 5-7 hours or on high for 3-4 hours.
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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.
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Serve with rice and garnish with sesame seeds and green onions.