Add some carrots and potatoes in there for a more hearty pot of chicken. Chunks of squash would be great too. Chicken pieces vary so much in size, so we give approximate weight and volume.
Prep Time15 minutesmins
Cook Time5 hourshrs
Total Time5 hourshrs15 minutesmins
Servings: 4servings
Calories: 395kcal
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Ingredients
2pounds(907g)boneless skinless chicken breasts or boneless skinless chicken thighs , about 3-4 chicken breasts or 7-8 chicken thighs
15oz(425g)canned crushed tomatoes or diced tomatoes
1onion, chopped
3clovesgarlic, minced
1Tablespoon(15ml)fresh ginger, minced
1/4cup(60ml)Sriracha hot sauce, or to personal taste
3Tablespoons(45ml)honey
2Tablespoon(30ml)distilled white vinegar
2Tablespoons(30ml)fish sauceor soy sauce (or use Tamari Fish Sauce for Gluten Free). But fish sauce tastes much better.
In slow cooker, combine crushed tomatoes, onion, garlic, ginger, sriracha hot sauce, honey, vinegar, fish sauce, sesame oil, and salt. Stir to combine the sauce.
Add chicken and push it into the sauce until it's immersed.
Slow cook the chicken for about 3-4 hours on HIGH or 5-6 hours on LOW, or until the chicken becomes the texture that you want.
For a more soft, shredded chicken, cook it longer. Taste the sauce then add additional salt and pepper, if needed. Cut or shred the chicken to your desired size.
Make the cornstarch slurry: Combine the cornstarch and water. stir to remove all lumps. Then pour the cornstarch into the chicken and sauce. Gently stir and close lid and continue cooking for about 10 minutes OR until the sauce is thickened.
Serve chicken with noodles, rice, pasta and make sure to pour the delicious sauce over everything! Or shred the chicken in tacos.