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Instructions |
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1. Spray the inside of your pretty crock pot with cooking spray. (I
used a 4 quart crock)
2. Place 5 chicken breasts into the pot. If you are using chicken that
has been frozen, be sure that it is completely thawed before you
add it to the crock pot.
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3. In a separate bowl combine 1 1/2 cups water, 1 cup brown sugar,
1/2 cup soy sauce, 1 teaspoon granulated garlic and 1 t sesame oil.
Give it a nice stir to combine and then pour it over the top of the
chicken. Cover the crock pot and cook on low for 7 hours, or on
high for 4.
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4. When the chicken is cooked through and easily shred-able
remove it from the crock pot and place in on a plate.
5. In a small bowl combine 3 tablespoon of corn starch and 4
tablespoons of cold water. Pour it into the crock pot and stir it in
thoroughly.
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6. Take two forks and break the chicken breasts up a bit. I don’t like
to shred mine up too much, just enough that the sauce has a
chance to spread through the chicken.
7. Place the chicken back into the crock pot and stir it around
allowing the sauce to mix with the chicken.
8. Cover the crock pot and let the mixture cook and thicken for 30
minutes.
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| Serving
Suggestions |
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Serve over brown or white rice.
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Originally Submitted
1/14/2013
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