Crock-Pot Asian Shredded Chicken

It has been awhile since I made a crock-pot meal. I recently got back into the mood and made Asian Shredded Chicken. It requires a handful of ingredients, which most I already had. I love easy crock-out recipes. This was minimal preparation, I did not even have to thaw the chicken. I threw in frozen chicken breasts and the crock-pot took care of it! When the recipe was done, the dinner was delicious. I topped the shredded chicken with green onions and made instant white rice to complete the dish. The portion size is big, so there was no need for a side. I had leftovers for the next couple days which always comes in handy!

Ingredients: 3 garlic cloves, green onion, water, sugar, ginger, soy sauce, chicken breasts or thighs, balsamic vinegar, corn starch and hot sauce.

Place chicken in crock pot. Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce and 1/2 cup water in a bowl.

Pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.

Once done cooking, pull chicken out and place on large plate.

Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. 

Turn heat to high (if it wasn’t already) and cook for another 20 minutes (or until sauce thickens a little bit).

Shred chicken and add back into liquid in slow cooker.

Mix in the sauce until combined.

Serve over rice topped with green onion.

Ingredients: 

  • 1/2 cup soy sauce
  • 1/2 cup balsamic vinegar
  • 4 teaspoons sugar
  • 3 cloves garlic, crushed
  • 1/2 teaspoon minced ginger
  • 1 tablespoon hot sauce
  • 1/2 cup water
  • 3-4 boneless skinless chicken breasts or thighs (I used mine frozen)
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 2 tablespoons green onions, chopped
  • Instant white rice (optional)
Directions:
  1. Spray slow cooker with non-stick cooking spray.
  2. Place chicken in crock pot.
  3. Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce and 1/2 cup water in a bowl and pour over chicken.
  4. Cook on low for 6-8 hours OR high for 3-4 hours.
  5. Once done cooking, pull chicken out and place on large plate.
  6. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker.
  7. Turn heat to high (if it wasn’t already) and cook for another 20 minutes (or until sauce thickens a little bit).
  8. Shred chicken and add back into liquid in slow cooker.
  9. Serve over rice, topped with green onions.
  10. Enjoy!

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