Vorbereitungszeit 5 mins
Kochzeit 4 hours
Portionen 6

2 pounds chicken breasts, thawed*
1 1/2 tablespoons cornstarch
1/4 cup water
Sriracha to taste (optional)
2-4 tablespoons Asian Sweet Chili Sauce**
1/3 cup low sodium soy sauce
1/3 cup ketchup
1/3 cup packed brown sugar
2 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkkoman***
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons garlic powder (or 3-4 garlic cloves, minced)
1/2 teaspoon onion powder
1/2 teaspoon ginger powder (or 2 teaspoons freshly grated ginger)
1 teaspoon salt
1/4 teaspoon pepper
toasted sesame seeds
chopped green onions

Add chicken to the bottom of your crockpot.
Whisk the Sweet Chili Sesame Sauce ingredients together in a medium bowl. Pour over chicken.
Cook on low for 5-7 hours or on high for 3-4 hours.
Shred chicken and add 1 1/2 tablespoons cornstarch mixed with 1/4 cup water to the crockpot. Stir contents around. Cook on high for 20-30 minutes until sauce thickens. Taste and add Sriracha for spicier, brown sugar for sweeter if desired.
Serve with rice and garnish with sesame seeds and green onions.