Slow Cooker Honey Garlic Chicken

• 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
• ⅓ cup low-sodium soy sauce
• ⅓ cup honey
• 2 tablespoons tomato paste
• 2 teaspoons chili paste
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch
• Prepared brown rice, quinoa, or cauliflower rice
• Toasted sesame seeds
• Chopped green onion

Instructions

1. 1

   Place the chicken in the bottom of a 6-quart or larger slow cooker.

2. 2

   In a medium mixing bowl or very large measuring cup, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar.

3. 3

   Pour over the chicken.

4. 4

   Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F.

5. 5

   Remove the chicken to a plate and let cool slightly.

6. 6

   Whisk the cornstarch into the slow cooker cooking liquid.

7. 7

   Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally.

8. 8

   Shred the chicken and place it in the slow cooker.

9. 9

   Stir to coat the chicken with the sauce.

10. 10

    Serve over rice, sprinkled with green onions and sesame seeds.