Slow Cooker Asian Glazed Chicken Breasts (or chicken thighs) for those 'throw it all in the slow cooker' days and let something else worry about your dinner! Fall apart tender chicken breast filling your house with sweet, honey garlic aromas, perfectly slow cooked and waiting for you when you get home.
2pounds(1 kg) skinless boneless chicken breasts(or chicken thighs)
1/2cuplow-sodium soy sauce (light soy)
1/3cuphoney,(or brown sugar)
1 1/2tablespoonscornstarch (cornflour)
1/4cupgreen onions/scallions sliced,to garnish
1tablespoonssesame seeds,to garnish
Whisk together the soy sauce, oyster sauce, honey (or brown sugar) and garlic in slow cooker bowl. Place chicken into the sauce, rotating to coat. Cover and cook for 3-4 hours on high or 6-8 hours on low setting.
When the sauce is simmering (in the last hour of cooking time), whisk the cornstarch and water together in a small bowl until dissolved. Stir the cornstarch mixture into the sauce; mix it through and cover again to allow to thicken and continue cooking until the chicken is just beginning to fall apart.
Taste test, season with salt and pepper if desired. Serve with steamed greens and rice; garnish with sliced green onions and sesame seeds.