- Pre-cut Chicken 4 to 8 cups full
- Honey 1/2 Cup
- Low Sodium Soy Sauce 1/2 Cup
- Blackberry Jam 1/4 Cup
- Hoisin Sauce 1/4 Cup
- Olive Oil 2 Tbsp
- Garlic, Minced 3 Cloves
- Diced Onions 1/2 Cup
- Crushed Red Pepper Flakes 1/4 tsp
- Cornstarch 1 Tbsp
- Sliced Scallion Onions Garnish
- Sesame Seeds Garnish
Place diced chicken in the slow cooker.
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 or a slotted spoon, remove the chicken pieces from the slow cooker (reserving the liquids) and place the chicken in a large serving 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. Serve the chicken topped with sliced scallions and sesame seeds.