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Sprinkle chicken lightly with kosher salt and freshly ground black pepper. Place in KitchenAid your slow cooker.
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In a bowl, mix the honey, catsup, soy sauce, hoisin sauce, ginger, lemongrass and Sriracha sauce. Stir well to combine.
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Pour sauce over the chicken. Cover, and cook 2 to 3 hours on High or 4-5 hours on Low or until chicken is tender and shreds easily with a fork.
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Remove chicken from sauce and set aside to cool.
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Increase the temperature on your slow cooker to high and cook for 10 minutes or until sauce is beginning to thicken. You can also transfer the sauce to a medium-size saucepan and simmer it on the stovetop.
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Shred chicken with two forks into bite size pieces. Return to the slow cooker and stir to coat with sauce.
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Serve on buns, over rice, in wraps, paninis or on pizza.