This was the second recipe I tried out in the crock pot and we enjoyed it a lot. It was a bit too sweet with the ketchup as the original recipe called for, so I played around with it and made some substitutions instead. Grab a couple of bags of minute rice and you have a nice meal in a matter of minutes. Well, prep minutes that is!
Place chicken in crock pot and season with salt and pepper.
In a medium bowl, mix the onion, garlic, honey, tomato paste, vinegar, soy sauce, oil, and red pepper flakes thoroughly. Pour over the chicken and cover the crock pot. Cook on low for 3 to 4 hours or on high for 2 hours.
In a small bowl, mix the cold water and cornstarch to make a slurry, set aside.
Remove the chicken from the crock pot and place on a cutting board, leaving the sauce in the crock pot. Add the cornstarch mixture to the crock pot and stir to combine. Turn heat on to high and allow to cook until thickened, about 10 minutes.
While the sauce is thickening, shred the chicken into bite sized pieces. Once the sauce has thickened, plate your chicken and pour sauce over it.