For the Chicken: – 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts – 1/3 cup low-sodium soy sauce – 1/3 cup honey – 2 tablespoons tomato paste – 2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice – 4 cloves garlic minced – 1 tablespoon rice vinegar – 2 tablespoons cornstarch For Serving: – Prepared brown rice, quinoa, or cauliflower rice – Toasted sesame seeds – Chopped green onion
Place chicken thighs in slow cooker.
In a small bowl or large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar.
Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F
Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid until thickened.
With two forks (or your fingers if the chicken is cool enough), shred the chicken. Place back in sauce. Mix well and ENJOY!