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kathyfrazer
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Lightly spray a 6 qt + slow cooker with nonstick cooking spray or line it with a plastic slow cooker liner.
Whisk together all of the ingredients except the chicken and cornstarch in a medium bowl.
Cook on low for 6 hours or on high for 3 hours OR until the chicken is fall-apart tender and easily shreds with a fork. Remove the chicken to a cutting board until it is cool enough to shred.
Shred the chicken. Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Pour this mixture into the slow cooker and whisk to combine. Now, add the shredded chicken back to the slow cooker.
Serve warm. Store any leftovers in the fridge for up to 5 days. This recipe is good served plain, over rice, pasta, or quinoa.
NOTES: from the NY Times recipe: ¼ c hoisin sauce, 6 garlic cloves (smashed and chopped), 1 T tomato paste, 2 t balsamic vinegar, 1 t garlic powder, kosher salt and sliced scallions for topping. After chicken is cooked, pour the sauce into a saucepan over high heat. Bring to a boil and cook at a vigorous simmer until reduced and syrupy, 10-15 minutes. Pour the sauce over the shredded chick and toss to coat. Top with scallions.