1 1/2pounds, or about 3 large, boneless skinless chicken breasts
1/4cupapple cider vinegar
2tablespoonscornstarch + 1/4 cup water
rice or quinoa, for serving
sesame seeds, for garnish
sliced green onions, for garnish
Place chicken breasts on bottom of slow cooker.
Combine soy sauce, vinegar, honey, brown sugar, and garlic in a small bowl or measuring cup. Pour over chicken breasts.
Cook on high setting for 3-4 hours or 6-8 hours on low setting, until chicken breasts are tender.
Remove chicken from slow cooker and shred with forks. Set aside.
Pour sauce into small saucepan. Combine cornstarch with water, and add to sauce. Over medium heat, bring sauce to a low boil, stirring often, and cook another minute, until sauce is thickened. Pour thickened sauce over shredded chicken.
Serve over rice or quinoa, topped with sesame seeds and sliced green onions. Enjoy!
Nutrition information does not include rice, quinoa, or garnishes.
Use low sodium soy sauce to cut the sodium content.
To make on stovetop, cut chicken into bite sized pieces, saute in frying pan until browned and cooked through. Continue with recipe by making sauce and combining with chicken.