Sweet and Spicy Slow Cooker Chicken
boneless skinless chicken thighs
low sodium soy sauce (GF if needed)
brown sugar (or honey or agave)
Asian garlic chili paste
garlic cloves, minced
Stir together the soy sauce, brown sugar, chili garlic paste, garlic, and ginger in the bottom of the gallon bag. Add the chicken and stir to coat the chicken completely.Freeze.
Thaw overnight and place in slow cooker.
Cook on low for 4 hours or until chicken is fully cooked. Shred using two forks.
Optional but highly recommended: Add the liquid from the slow cooker into a small sauce pan. Bring to a boil and boil for 8-10 minutes until it reduces by half and thickens. Toss chicken in this sauce or drizzle on top.
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