| Servings |
|
Ingredients
- 2 lbs Chicken Breasts thawed
- 1 1/2 tbsp Cornstarch
- 1/4 cup Water
- Sriracha optional
Sweet Chili Sesame Sauce
- 1/3 cup Soy Sauce low sodium
- 1/3 cup Ketchup
- 1/3 cup Brown Sugar packed
- 2 tbsp Hoisin Sauce Lee Kum Kee or Kikkkoman
- 2 tbsp Rice Wine Vinegar
- 1 tbsp Sesame Oil toasted
- 1 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Ginger Powder
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
- 2-4 tbsp Sweet Chili Sauce
Garnishes
- Sesame Seeds toasted
- Green Onions chopped
Ingredients
Sweet Chili Sesame Sauce
Garnishes
|
|
Instructions
- Add chicken to the bottom of your crockpot.
- Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
- Cook on low for 5-7 hours or on high for 3-4 hours.
- Shred chicken and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crock pot. 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.
- Serve with rice and garnish with sesame seeds and green onions.
Recipe Notes
You can use frozen chicken breasts but just be aware that they will release more water so you will need to increase the cornstarch in order to thicken the liquid at the end.