1 1/4 pound boneless, skinless chicken breast
2 cups low sodium stock (vegetable or chicken)
1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
2 teaspoons chile pepper flakes
iceberg lettuce, kale, collard greens, or your green wrap of choice
directions:
1. In your Crock-Pot, combine the stock, soy sauce, rice wine vinegar, brown sugar, sesame oil, garlic, ginger, and crushed red pepper. Whisk together until the brown sugar is dissolved.
2. Place the chicken breasts in the Pot. If the breasts aren’t covered, pour more vegetable stock.
3. Set the Crock-Pot on low and cook for 2 hours.
4. Once cooked, shred the chicken using two forks. Place in a container and pour over 1/2 cup of the stock from the Crock-Pot.
5. Refrigerate until use or wrap up in your green of choice! I garnished mine with wasabi sauce, sriracha, and crushed peanuts.
Source: Slender Student
2 cups low sodium stock (vegetable or chicken)
1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
2 teaspoons chile pepper flakes
iceberg lettuce, kale, collard greens, or your green wrap of choice
directions:
1. In your Crock-Pot, combine the stock, soy sauce, rice wine vinegar, brown sugar, sesame oil, garlic, ginger, and crushed red pepper. Whisk together until the brown sugar is dissolved.
2. Place the chicken breasts in the Pot. If the breasts aren’t covered, pour more vegetable stock.
3. Set the Crock-Pot on low and cook for 2 hours.
4. Once cooked, shred the chicken using two forks. Place in a container and pour over 1/2 cup of the stock from the Crock-Pot.
5. Refrigerate until use or wrap up in your green of choice! I garnished mine with wasabi sauce, sriracha, and crushed peanuts.
Source: Slender Student