Cooking the Chicken

• Cover your slow cooker and set it to cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. You’ll know the chicken is done when it reaches an internal temperature of 165°F on an instant-read thermometer. For best results, flip the chicken halfway through if possible. Don’t worry if you can’t, the chicken will still turn out just as delicious!

  Once the chicken is cooked, carefully remove it from the slow cooker and set it aside on a plate to cool slightly.
• To thicken the sauce, whisk 2 tablespoons of cornstarch into the cooking liquid left in the slow cooker. If you have time, cover and cook the sauce on HIGH for an additional 15 minutes, stirring occasionally. You’ll notice the sauce will thicken up, giving it a more luscious texture that coats the chicken beautifully.

  If you want the sauce to be even thicker, you can let it cook for up to 30 minutes in the slow cooker. Alternatively, you can speed up the process by transferring the sauce to a medium saucepan on the stove. Simmer over medium heat for 5-10 minutes until the sauce reduces to your desired consistency.

  Pro Tip: If your slow cooker insert is stovetop-safe, you can carefully place it on the stove to thicken the sauce directly.
• Once the chicken has cooled slightly, use two forks (or your hands if the chicken is cool enough) to shred the chicken into bite-sized pieces. This step is essential for getting that melt-in-your-mouth texture and allowing the sauce to fully soak into the chicken.

  Once shredded, return the chicken to the slow cooker and stir it into the sauce. Mix until all the chicken is well coated in the rich, sticky sauce. The more you mix, the more flavor the chicken will absorb, making every bite as flavorful as the last.