In the bottom of crockpot, whisk together soy sauce, honey, brown sugar, garic, and black pepper.
Place chicken breast into sauce and spoon sauce over tops of chicken.
Place lid on crockpot and cook on high for 3-4 hours or on low for 6-8 hours until chicken is cooked through and fork tender.
Pull chicken out and shred on a cutting board with 2 forks.
Mix corn starch in a small bowl with 1/4 cup sauce from crockpot. Pour slurry Back into crockpot and mix well. Add chicken back in and coat all shredded chicken.
Serve over white rice or over my favorite fried rice. See my recipe in my recipe blog for Easy Fried Rice.
