1½ lbs boneless, skinless chicken thighs or breasts (see note)
½ cup low sodium soy sauce
½ cup honey
¼ cup ketchup
¼ cup hoisin
3 cloves garlic, minced
1 tablespoon cornstarch
3 tablespoons water
1½ cups shredded cheese (I used Sargento’s 4 State Cheddar)
Optional: sliced green onions and plain Greek yogurt or sour cream for topping
Place the chicken thighs or breasts in a single layer on the bottom of a slow cooker.
In a bowl, combine the soy sauce, honey, ketchup, hoisin, and minced garlic. Mix well. Pour the mixture over the chicken.
Cook on low for 4-6 hours, or until the chicken is cooked through and shreds easily.
Remove the chicken from the slow cooker and shred with 2 forks.
Pour the liquid from the slow cooker into a small saucepan. Place the saucepan over medium heat. In a small bowl, whisk together the cornstarch and water. Pour into the saucepan and cook until the mixture thickens, about 3-5 minutes.
Return the chicken to the slow cooker or mixing bowl. Pour half of the sauce mixture over the chicken and stir until the chicken is coated. Reserve the other half of the sauce to drizzle over top of quesadillas or use for dipping.
Preheat a skillet over medium high heat. Meanwhile, on each tortilla half, spread one heaping ½ cup of the chicken mixture. Top chicken with ¼ cup of shredded cheese. Fold the quesadillas and spray each side with nonstick spray.
Place quesadillas in hot skillet one at a time and cook on each side for 1-2 minutes until crispy and cheese is melted.
Remove from heat and allow to cool slightly. Slice into two or three sections. Serve immediately, topped with sliced green onions and plain Greek yogurt or sour cream, if desired.
*I generally prefer boneless, skinless chicken thighs for slow cooker recipes, but boneless, skinless chicken breasts will work well here, too!