Honey-Siracha BBQ Chicken Sandwiches

1. Place the chicken breasts in the bottom of your crock pot. 2. Place all of the sauce ingredients in a blender, fix the lid in place, and blend on HIGH until smooth. 3. Pour this over the chicken in the slow-cooker. 4. Put the slow-cooker lid in place and cook on LOW for 6 hours, or until chicken easily falls apart. 5. Use tongs or slotted spoon to transfer all of the chicken to a cutting board. 6. Pour the sauce into a saucepan and place it over medium high heat to reduce, stirring frequently to prevent scorching. 7. Use two forks to shred the chicken and return the shredded chicken to the slow-cooker on the Keep Warm setting or off, but either way, put the lid on to keep the chicken warm and prevent it from drying out. 8. When the sauce is reduced, pour it over the chicken and use the tongs to toss to coat it with sauce. Taste the chicken and adjust with salt and pepper to taste. Serve hot on a toasted whole wheat sandwich bun topped with cucumber ribbons and/or cilantro leaves, cold on salads, tucked into tacos or baked on pizzas. **can be frozen ahead of time**