Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 2 stalks green onions, thinly sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Whisk together the honey, soy sauce, hoisin, rice vinegar, sesame oil, ginger, garlic, and sriracha in a medium bowl until the mixture is smooth and glossy.
  2. Place the chicken breasts in the bottom of the slow cooker in a single layer and pour the prepared sauce over the chicken, coating the meat completely.
  3. Cover and cook on LOW for 3 to 4 hours until the chicken reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken breasts and set them on a plate to rest.
  5. Pour the leftover cooking liquid from the slow cooker into a small saucepan over medium-high heat. Simmer for 5–8 minutes, stirring occasionally, until the liquid reduces by half and becomes a thick, syrupy glaze.
  6. Pour the concentrated glaze back over the chicken and garnish with sliced green onions and toasted sesame seeds.