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Blackberry Hoison Asian Chicken 4-5 boneless chicken breasts

1/4 cup stevia
1/2 cup soy sauce
1/4 cup blackberry jam
1/4 cup hoison sauce
3 cloves minced garlic
1 Tablespoon cornstarch

Sliced scallions and sesame seeds for garnish

Place chicken breasts in slow cooker and cook on low (6-8 hours) or high (4-6 hours).  Begin making sauce 30 minutes before serving by placing all sauce ingredients except for cornstarch in a small sauce pan.  In a small cup, mix cornstarch with 3 Tablespoons of water to make a slurry.  Stir slurry mixture into sauce and boil until mixture thickens. Remove from heat.  Uncover crockpot and discard most of the  liquid leaving no more than 1/2 cup of juice.  Shredd chicken with two forks in large chunks,  pour sauce over chicken and mix until fully coated.  Serve garnished with scallions and sesame seeds. Posted by Tiffany Dykes at 11:08 AM