Combine honey, soy sauce, jam, hoisin sauce, olive oil, garlic, onion and crushed red pepper in a small bowl. Pour over chicken and cook for 4 to 5 hours on low.
Remove chicken and cool. Shred and set aside.
Put the liquid from the slow cooker into a sauce pan. Whisk together cornstarch and 3 Tablespoons of cold water. Add that to the saucepan and cook over medium-high heat, it will take about 3 minutes to thicken.
Serve over shredded chicken and serve on slider rolls.
Notes
*Using bone-in chicken helps keep the meat moist and tender chicken.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.dreamhosters.com/2014/08/honey-garlic-chicken-sliders-asian-slaw/