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.