I was scrolling through some new articles on my reader and saw a post by Lee Hersh on Fit Foodie Finds that stopped me in my tracks. I have absolutely no idea how I hadn’t thought of doing this before – I’ve done beef and pork in the slow cooker, shredded to perfection, deliciously melty goodness. Why the hell haven’t I tried chicken?!
I liked the look of their recipe, but wanted to change a few things. To my surprise and utter delight, it came out PERFECTLY and there is not a single thing I’ll change next time! The recipe I ended up using made enough for 4 – 6 serves, depending on what you’re eating with the chicken, I guess – mine went with some brown rice and stir fried veggies!
– 2 large, skinless chicken breasts
– 2 cups chicken stock
– 1 tbsp freshly grated ginger
– salt & pepper
– 3 tbsp soy sauce
– ¼ cup hoi sin sauce
1. Heat a fry pan over high heat and spray with cooking oil. Place the chicken breasts on the pan and sprinkle with a little salt and pepper – you’re just aiming to brown the chicken a little, so a minute or two on each side should be sufficient.
2. Combine the chicken stock and ginger in the slow cooker, then pop the chicken in and set the slow cooked on low. Put the lid on, and let it do it’s thing for a few hours – I let mine cook for 4 hours, and turned the pieces of chicken twice in that time. Test it out after a few hours – you’ll know it’s done if it is super white and falls apart at the fork.
3. Once the chicken is cooked to tender perfection, take it out of the slow cooker and use two forks to completely shred it. Carefully pour out some of the liquid in the slow cooker, leaving two thirds in there. Add to the remaining liquid the soy and hoi sin sauces, then add the chicken back into the slow cooker and stir through well to coat.
4. Pop the lid back on the slow cooker, and let it go on low for another 20 minutes.
Aaaaand you’re done! So simple!! Use your chicken any way you’d like now – here’s how I played it for dinner last night: