This looks amazing! Like Kiryn, I have used a crockpot to make other shredded chicken. A personal favorite is chicken with homemade taco seasoning for quesadillas! I’m so glad you’re still putting out weekly recipes, I haven’t had a bad one from you yet!
I bet that if you cooked the chicken in an electric pressure cooker (which I have recently all but replaced my slow cooker with) that you’d be able to thicken the sauce right in the cooker… but you might want to reduce the amount of sauce you use or increase the amount of corn starch due to how little moisture you’ll lose in the cooking process.
Also protip – if you’re using a slow or pressure cooker, you can “shred” chicken and pork using only a potato masher.
Rosy, I cut the spicy stuff from the Bourbon chicken recipe which is similar and it works just fine. My wife hates spicy stuff. And when ya think about all the “asian” dishes out there, s’all variations of the same thing. Not unlike most “mexican” food. Tortilla with cheese meat n salsa. “Asian” is meat with honey, soy and pick a spice over rice or noodles.