Place the chicken, soy sauce, honey, hoisin sauce, garlic, rice vinegar, sesame oil, and salt and pepper. Stir until well combined.
2 pounds boneless skinless chicken breasts, 1 cup reduced sodium soy sauce, ½ cup honey, ¼ cup hoisin sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, ¼ teaspoon salt, ¼ teaspoon black pepper
Cook on high for 3-4 hours or on low for 6-7 hours.
Once fully cooked, shred the chicken.
Serve with rice and top with chopped scallions and sesame seeds
2 scallions, 1 teaspoon sesame seeds
Notes
If desired, you can substitute boneless, skinless chicken thighs for the breasts.
For a shortcut, use 6 teaspoons jarred minced garlic instead of fresh garlic cloves.
Shred the cooked chicken with 2 forks or use a hand mixer.
Season with additional salt and/or pepper if desired.
Serve over rice or noodles.
This dish often tastes even better the next day as the flavors have had more time to meld together. Store leftovers in an airtight container in the refrigerator.