• 3 boneless, skinless chicken breasts
  • 1/2 cup honey
  • 1/2 cup low sodium soy sauce
  • 1/4 cup blackberry jam
  • 1/4 cup hoisin sauce
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup onion, diced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon cornstarch
  • 2 sliced scallions
  • 2 teaspoons sesame seeds


  1. Place the chicken breasts in the slow cooker with no overlapping bits.
  2. In a small dish, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and pour the sauce over the chicken.
  3. Put the cover on the slow cooker and cook on a low heat for 5 hours.
  4. Remove the chicken from the slow cooker (reserving the liquids) and put it on a cutting board. Use two forks to shred the chicken, then set the shredded heap aside in a bowl.
  5. In a small dish, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.
  6. Transfer the liquids from the slow cooker to a small saucepan set over a medium heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and thickens a bit (about 3 minutes). Pour the sauce over the chicken, and stir to combine.
  7. Serve the chicken topped with sliced scallions and sesame seeds.

Recipe slightly adapted from Just A Taste.



  1. We made this last week! We did half & half boneless skinless chicken breast and bonless skinless chicken thighs. It came out great – served over coconut rice, with a pineapple cabbage slaw on the side. I also made leftovers into pizza – just put the chicken with some of the glaze on pizza dough, added some diced peppers and sliced scallions, topped with a smattering of grated mozz (since that’s what we had in the fridge) and it came out very tasty. 🙂

  2. Sounds awesome, Jenn! This seems to be a popular recipe ever since Jess posted it. I haven’t had a chance to try it yet, but I actually just put all the ingredients in the crock pot before I left this morning, so I’m looking forward to enjoying it this evening. 🙂

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