It's been awhile since I posted a slow cooker recipe. They're always a big hit on here and I know you guys will love this one!
This is another one of those don't judge a book by it's cover recipes...it's definitely not pretty, but it is darn tasty...trust me.
I served it over soba noodles and tossed it with some green and yellow pepper, which I highly recommend. It would also be great over rice and you could of course throw some red peppers in there. I also used chicken thighs because I like dark meat, but as always feel free to use breasts if you prefer.
1-1/2 pounds boneless chicken thighs
1-1/4 cup low sodium soy sauce
1/3 cup honey
1/4 cup rice vinegar
3 garlic cloves, minced
1 tablespoon ginger, minced
1 tablespoon chili garlic sauce
2 teaspoons dijon mustard
2 teaspoons ground black pepper
Soba Noodles, cooked according to package directions (optional for serving)
1 yellow pepper, sliced (optional for serving)
1 green pepper, sliced (optional for serving)
sesame seeds (optional for serving)
Place chicken in slow cooker.
In a small bowl whisk together all other ingredients (from soy sauce to black pepper) and pour over chicken in slow cooker. Cook chicken on low for 5 to 6 hours.
Shred chicken, as always a potato masher works perfect for shredding chicken in the slow cooker.
If desired, mix chicken with noodles and peppers, drizzling sauce in as needed. Garnish with sesame seeds.