I used this recipe twice with great results each time. The first was at a family dinner at my Vancouver home for my husband and two sons. I served it with rice, salad, veggies rolls and dessert. They can be big eaters, but there was enough leftover for dinner the next day. I stir fried a bunch of veggies and then tossed the leftover chicken and sauce into the wok then stirred until combined and heated through. It was the easiest stir fry ever.
The second time I pulled this recipe out was when visiting my daughter and her boyfriend in Kingston, Ontario. They both work full-time jobs, so while I was there I did most of the cooking and tried to make extra meals to put in their freezer for after I was gone. I can't stress how easy this recipe is. I just dumped everything in the crock pot in the morning. I actually prepared another meal for that evening as well. When I finished prepping the evening meal I just finished up the chicken, packed it in two large Ziploc Freezer Bags and popped them once fully cooled in the freezer.
While the recipe says four servings, I found it seemed to stretch further for me. Serving sizes, how many dishes you serve with it. the appetites of those you feed and more will all affect that number, but it definitely serves four.
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Slow Cooker Honey Garlic Chicken
3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.
In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine.