- 1-1/2 lb. boneless, skinless chicken thighs
- 1/2 c. low sodium soy sauce
- 1/2 c. honey
- 1/4 c. ketchup
- 1/4 c. hoisin sauce
- 3 cloves garlic, minced
- 1 Tbs. cornstarch
- 3 Tbs. water
- 1 box taco shells
- sliced green onions, chopped tomatoes, shredded cheese, sour cream
Place the chicken thighs in a single layer in the bottom of a slow cooker. In a bowl, combine the soy sauce, honey, ketchup, hoisin and garlic; mix well. Pour the mixture over the chicken thighs. Cover and cook on low for 6 hours, or until the chicken thighs are cooked through and shred easily.
Remove the chicken thighs from the slow cooker and shred with 2 forks. Pour the liquid that is remaining in the cooker into a saucepan. Place the pan over medium heat. In a small bowl, whisk together the cornstarch and water. Pour into the pan and cook until the mixture thickens 3 - 5 minutes. Return the chicken to the slow cooker. Pour half of the sauce mixture over the chicken and stir until the chicken is coated. Reserve the other half of the sauce to pass at the table for the tacos. Fill each taco shell with some of the chicken mixture and then top with sliced green onions, chopped tomatoes, shredded cheese and sour cream. Serve warm.