Slow Cooker Asian Glazed Chicken

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.5 cup Honey
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  0.5 cup Butter
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  2 tbsp Soy Sauce, Low Sodium
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  2 tbsp Oyster sauce
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  2 tbsp Vinegar, Rice
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  6 Garlic(18g)
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  1 tsp Ginger, Fresh Root
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  2 tbsp Green Onion (Scallion)
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  1 tbsp Cornstarch
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  2 tbsp 2 tablespoons water
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  2 tsp Sesame seeds

Instructions

1. 1Pat the chicken breasts dry with paper towels, then season lightly with salt and pepper on both sides.
2. 2Heat the salted butter in a large skillet over medium-high heat for 1–2 minutes until foaming. Add the chicken and sear for 4–5 minutes per side until golden brown, then transfer to a slow cooker bowl.
3. 3In a separate bowl, whisk together the honey, soy sauce, oyster sauce, rice vinegar, minced garlic, grated ginger, and half of the sliced green onions until combined. Pour the sauce over the chicken, turning to coat evenly.
4. 4Cover the slow cooker and cook on low for 3–4 hours until the chicken reaches an internal temperature of 165°F and is tender.
5. 5In the final 30 minutes of cooking, whisk the cornstarch with 2 tablespoons of water in a small bowl until no lumps remain. Stir the cornstarch slurry into the slow cooker, increase heat to high, stir well, and cover for 20–30 minutes until the sauce thickens and coats the back of a spoon.
6. 6Remove the chicken from the slow cooker and shred or slice into bite-sized pieces. Return to the sauce and stir to coat thoroughly.
7. 7Divide the glazed chicken and sauce evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.
8. 8To serve, reheat in a skillet over medium heat for 3–4 minutes until warmed through, then garnish with remaining sliced green onions and sesame seeds.