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
1
Place chicken thighs in slow cooker.
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2
In a small bowl or large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar.
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3
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
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4
Remove the chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid until thickened.
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5
With two forks (or your fingers if the chicken is cool enough), shred the chicken. Place back in sauce. Mix well and ENJOY!
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