Slow Cooker Asian Shredded Chicken




Prep Time- 10 minutes

Cook Time- 6 hours 45 minutes

Servings- 6 to 8



4 boneless skinless chicken breast

⅓ cup honey

⅓ cup ketchup

⅓ cup soy sauce

½ tsp oregano

¼ tsp red pepper flakes

6 cloves minced garlic

1 tsp minced ginger

2 tbsp cornstarch

2 tbsp water

1 tsp toasted sesame seeds

Chopped scallions and rice for serving



Spray the liner of a 6qt slow cooker with cooking spray.

Add chicken breast to the bottom.

In a small bowl, whisk together honey, ketchup, soy sauce, oregano, red pepper flakes, garlic, and ginger.

Pour over chicken breast and cover with lid.

Cook on low for 6 hours.

Let the chicken rest for 10 minutes and then remove chicken to a plate to shred.

Set the slow cooker to high so it comes to a boil.

Mix cornstarch and water in a small cup and that whisk into the sauce until thickened.

Place shredded chicken back into the slow cooker and toss with the sauce.

Serve over a bed of rice and top with scallions.


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