Ingredient

• 1 cup chicken broth
• 1 cup orange juice
• 1/2 cup honey
• 1/2 cup packed brown sugar
• 1 to 2 teaspoons crushed red pepper flakes
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 6 boneless skinless chicken breast halves (about 6 ounces each)
• 3 tablespoons cornstarch
• 1/4 cup water
• 4 ounces uncooked rice noodles
• Chopped green onions

Direction

1. Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside.
2. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thickened and noodles are tender, 15 minutes longer. Serve with green onions.