Ingredients
- 2-lbs chicken breast
- 1/2 cup brown sugar
- 1/2 cup low sodium soy sauce
- 2 tablespoons water
- 2 dollar-coin sized slices fresh ginger, peeled (optional)
- 1/2 1-lb bag of baby carrots florets of
- 1 medium head of broccoli
Instructions
- Place chicken breasts into a 6-quart slow cooker. Sprinkle brown sugar, top with soy sauce and water. Flip the chicken breasts to coat on both sides. Add ginger rings on top. Cover and cook on low for 3 hours.
- Using two forks, shred the chicken breasts inside the slow cooker. Add carrots and broccoli to the slow cooker mix. Continue to cook for 2 more hours on low.
- Stir and remove ginger disks before serving.
Serve over rice or noodles. Sprinkle with sesame seeds and chopped green onion. If you want use your favorite vegetables, then go right ahead! Bell pepper, baby corn and onion would all work well.
Pro tip: Cook up some lo mein noodles, then cook the noodles, chicken, vegetables and a few tablespoons of sauce from the slow cooker together in a skillet for a couple of minutes, allowing the noodles to soak in the flavor.
Pro tip: Any leftovers are just fabulous tossed with finely sliced carrot, cold noodles, salad leaves, a little oil and a few sesame seeds. Told you it was worth making extra!