makes four servings
4 6-oz boneless, skinless organic chicken breasts (frozen is fine)
1/2 cup honey
1/3 cup soy or tamari sauce
2 tablespoons sesame oil
1/4 cup ketchup
1 teaspoon white wine vinegar
1/2 cup diced white onion
1/2 cup diced red pepper (seeds and ribs removed)
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
sesame seeds for garnish (black or white will do)
1. Spray a 2-quart slow cooker bowl with cooking spray. Place the chicken breasts in the bowl, taking care to make sure they don't overlap.
2. In a small bowl, whisk together the honey, soy sauce, sesame oil, ketchup, and white wine vinegar. Stir in the onion, red pepper, salt, pepper, ginger, and red pepper flakes.
3. Pour the mixture over the chicken breasts, covering them evenly.
4. Cook on low for 2-3 hours (if using thawed chicken) or 4-6 hours (if using frozen chicken), or until chicken is cooked through (and internal temperature reaches 165 degrees).
5. Once cooked, remove the chicken from the crock pot. Stir in the corn starch, and cook the sauce on high for 10 minutes, or until the sauce has thickened. Shred the chicken with a fork and return to the crock pot.
6. Serve the chicken over rice, quinoa, or noodles. Sprinkle sesame seeds over the top before serving.