Place all ingredients in a slow cooker; stir to combine.
Cover and cook on LOW for 4 to 6 hours or until chicken breast halves are cooked through and can be easily shredded.
Notes
SERVING SUGGESTION: Serve over brown rice; add stir-fried mushrooms and snow peas on the side.VEGETARIAN: Replace chicken with sliced zucchini and additional red bell pepper then stir in some chopped baby bok choy and cook until wilted. Use vegetable broth instead of chicken broth. KOSHER: No changes necessary.GLUTEN-FREE: Make sure soy sauce, chicken broth and hoisin sauce are gluten-free.NUTRITION: Per Serving: 301 Calories; 3g Fat; 44g Protein; 23g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 1726mg Sodium. Exchanges: 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1 Other Carbohydrate. Points: 7