Slow-Cooker Asian Glazed Chicken

This was great! A little sweet and a little spicy. Perfect. Will ate a TON.

1/2 c lite soy sauce

1/2 c balsamic vinegar

4 tsp sugar

3 cloves garlic, minced

1/2 tsp ground ginger

1 tbsp Sriracha hot sauce (found in Asian aisle)

1/2 cup water

3-4 boneless skinless chicken breasts

2 tbsp cornstarch

1 tablespoon water

green onions, finely chopped

1 tsp sesame seeds

Spray slow cooker with non-stick cooking spray. Place chicken in crock pot. Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours. 

Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high and cook for another 20 minutes (or until sauce thickens a little bit). Shred chicken and add back into liquid in slow cooker. Serve over rice, topped with green onions and sesame seeds.

Original recipe found here.