Name That Slow Cooker Chicken Dish

My method of cooking is to either loosely follow a recipe or dump things in a pot as I go.

Sometimes I am pleasantly surprised.  Sometimes I'm a little sad while I eat dinner.

Last night I was pleasantly surprised!  Here's my very own recipe:

1 lb skinless boneless chicken breasts
3 Tbsp low sodium soy sauce
1 Tbsp teriyaki sauce
2 1/2 Tbsp honey
1 Tbsp lemon juice
1 tsp chili paste (more or less depending on how much heat you like)
1/2 Tbsp sesame seeds
1/4 tsp ground ginger

1. Dump all ingredients into a 2 quart crock pot.
2. Cook on high for 3 - 3.5 hours.  You could probably cook it on low for 5-6 hours.
3. Eat it.

*Serving suggestion: pour the juice into a pan over medium heat.  Add baby spinach and stir until wilted.

I served mine over fresh baby spinach and poured some of the juice over it to wilt the spinach a bit.

I don't know what to call this recipe.  Asian Chicken is too plain for me.  Suggestions?

Nutrition info:
Servings: 2
Serving Size: 1 chicken breast and 1/2 of juice
cal: 238
fat: 3g
sodium: 786 mg
carbs: 30g
protein: 50g

Chicken and Dumplings

Eh.
It was good, but not our taste.  Before I tell you why, let me tell you what it is.
I found a pin with a recipe for Chicken and Dumplings...in the crock pot!  Well, what good southern wife doesn't make chicken and dumplings for her hubby?  I gathered my ingredients and wrassled my giant crock pot out of the cabinet it resides in.  I started dumping everything in before I realized I only had 1 of the 2 cans of cream of chicken that the recipe calls for.  I did have a can of broccoli cheese soup, so I used that.  It gave the dish an interesting touch.
The chicken was very tasty and very tender, but the dumplings just weren't for us.  I prefer Cracker Barrel dumplings!  Plus, using canned soups adds a lot of extra sodium.  Neither of use like a lot of salt, so it was a bit much.
I may make chicken using the recipe, but with my own cream soup base and without the dumplings.  That way it would be low-carb too.  I think it would be pretty similar to my grandmother's chicken stew recipe then.  Hm...maybe that will be on the menu next week!