Serves: 6
Ingredients
- 5-6 boneless, skinless chicken breasts
- 1 cup sugar (or ½ cup truvia baking blend)
- 1 cup lite soy sauce
- ½ cup apple cider vinegar
- 1-2 garlic cloves, minced or put through a garlic press
- ½ tsp. ground ginger
- ¼ tsp. black pepper
- 2 Tbsp. cornstarch
- 2 Tbsp. cold water
- steamed rice, for serving
- sesame seeds, optional, for serving
Instructions
- Place chicken in the bottom of a slow cooker. In a bowl, combine sugar (or Truvia), soy sauce, vinegar, garlic, ginger and pepper. Pour over chicken in slow cooker and cover with lid. Cook on low 8 hours or until chicken is tender.
- Take chicken out and set aside. Mix together cornstarch and water in a small bowl with a whisk. Pour into the sauce and stir together. Turn crock pot on high. Let thicken for about 30 minutes.
- Shred chicken and place back in with sauce. Let heat through and then serve over rice. Sprinkle with sesame seeds and enjoy!
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