I mean…it’s hump day…I’m keeping things super simple.
This recipe serves four.
1 pound of boneless, skinless chicken breasts
1 cup of soy sauce
1/4 cup rice wine vinegar (feel free to use apple cider vinegar if you don’t have any)
1/4 cup of honey (just a big squeeze of it!)
about a cup of chicken stock
2 tablespoons cornstarch
2 tablespoons water
about 3 cups of cooked and ready to eat white rice to serve over
toasted sesame seeds to garnish, optional
chopped green onions to garnish, optional
In your slow cooker, add in your chicken breasts, soy sauce, vinegar, honey and stock. Cover and cook on low 6 to 8 hours or on high about 3 hours. About 30 minutes before you’re ready to eat, remove the lid and shred the chicken up right inside your slow cooker using two forks. Then, in a small bowl, whisk together your water and cornstarch and then quickly whisk that mixture into the slow cooker. Cover and cook on high the last 20 or 30 minutes.
When you’re ready to serve, make sure you made yourself some rice and then ladle this chicken right on top. Garnish with toasted sesame seeds (just add a big handful to a clean, dry skillet and toast up over medium-high heat…it will only take about 2 to 3 minutes!) and some chopped green onions.
Just a very quick little slow cooker supper.