Forgive the photo quality, it gets dark so early these days!
2 large bone-in, skinless chicken breasts
1/2 cup honey
1/2 cup soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 tablespoons olive oil
3 cloves garlic, minced
1/2 onion, diced
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
sliced scallions, for garnish
prepared white rice, for serving
Arrange chicken breasts in the slow cooker so they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil. garlic, onion, and crushed red pepper flakes. Pour sauce over the chicken. Cover and cook on low for 4-5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker and place it on a cutting board (reserving liquids). Remove the bones, then use 2 forks to shred the chicken. Transfer chicken to a medium bowl. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Transfer liquids from the slow cooker into a small saucepan set over medium-high heat. Whisk in the slurry. Bring the sauce to a boil and cook until it has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken over rice topped with scallions.