Yield: 4 servings
Prep Time: 20 min
Cook Time: 5 hours
3 large skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/4 cup low sodium soy sauce
1/2 cup mixed blackberries and blueberries
3 Tablespoons sugar
1/4 cup garlic hoisin sauce
2 Tablespoons olive oil
1/2 cup diced onion
1 Tablespoon cornstarch
Sliced green onions, for garnish
Arrange the chicken breasts in the slow cooker so that they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberries and blueberries, sugar, hoisin, olive oil, and onion, 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, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Shred the chicken into smaller pieces.
In a small saucepan, whisk together the cornstarch with 3 tablespoons of cold water.
Transfer the liquids from the slow cooker into the small saucepan set over medium-high heat . 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 green onions.
Serve with rice and broccoli