You don’t have to go to a high-end restaurant to have a delicious, high-quality dinner. You can get that in the comfort of your own home with this amazing slow cooker honey soy chicken!
This delicious dish is an incredible fusion of Asian flavors made with chili sauce, soy sauce, hoisin sauce and spices like garlic and ginger. And to make it even better, the special key ingredient is a nice helping of blackberry preserves.
It’s sweet, it’s spicy, it’s full bodied and it’s the best thing you’ll eat all week.
2½ pound chicken breasts, thawed
1 tablespoon olive oil
1½ tablespoons cornstarch
Honey Soy Sauce
⅓ cup low sodium soy sauce
⅓ cup honey
¼ cup seedless blackberry preserves
3 tablespoons Asian Sweet Chili Sauce
2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkkoman*
2 tablespoons rice wine vinegar
1 teaspoons garlic powder (or 3-4 garlic cloves, minced)
½ teaspoon onion powder
½ teaspoon ginger powder (or 2 teaspoons freshly grated ginger)
1 teaspoon salt
¼ teaspoon pepper
Rub chicken breasts with olive oil and place in the bottom of your slow cooker.
Whisk Honey Soy Sauce ingredients together in a medium bowl and pour HALF of the sauce over the chicken. Refrigerate the other half until later. Cook on low for 5-6 hours or on high for 3-4 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board to shred. Meanwhile, strain any excess liquid from the slow cooker into a small saucepan. Whisk 2 tablespoons cornstarch with reserved refrigerated Honey Soy Sauce and add to saucepan. Bring to a boil then reduce to a simmer until thickened, stirring occasionally. Return shredded chicken to slow cooker and toss with thickened sauce.