Just a Taste’s blog. You can serve this on lettuce for a healthier option, or on sandwich buns, or over some rice! It will make leftovers, so try it out as a few different options.
Servings: 8
Size: 1/8 of the chicken
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 4-5 hours (crockpot), 20 minutes (assembly/to serve)
2 ½ -3 lbs. boneless, skinless chicken breasts
½ cup honey
½ cup soy sauce, low-sodium
¼ cup blackberry jam
¼ cup hoisin sauce
2 Tbsp. olive oil
3 cloves garlic, minced
½ cup onion, diced
¼ tsp. crushed red pepper flakes
1 Tbsp. cornstarch
3 Tbsp. water
Chopped scallions (for garnish)
Sesame seeds (for garnish)
Directions:
Get out your crock pot! Place the chicken breasts in the crockpot. Combine the honey, soy sauce, blackberry jam, hoisin sauce, olive oil, garlic, onion and crushed red pepper flakes in a medium bowl. Use a whisk to make sure the sauce is fully combined. Pour the sauce over the chicken breasts and cook on low for 4-5 hours or until the chicken is fully cooked. Remove the chicken and shred with forks. Make a slurry in a small bowl by whisking the cornstarch and water together. Pour the liquids from the crock pot into a saucepan over medium heat. Whisk in the slurry while stirring to combine. Bring this sauce to a boil and cook for 3 minutes to allow the sauce to thicken. Add the sauce to the chicken and toss to evenly coat. Serve with scallions and sesame seeds as garnish.
Tip:
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XOXO Megan
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