Ingredients

The following ingredients have 4 Servings
  • ½ cup soy sauce
  • ½ cup balsamic vinegar
  • 4 teaspoons sugar
  • 3 cloves garlic (minced)
  • ½ teaspoon ground ginger
  • 1 Tablespoon Sriracha hot sauce* ((more of less, depending on how hot you like it))
  • ½ cup water
  • 3-4 boneless, skinless chicken breasts ((or thighs))
  • 2 Tablespoons corn starch
  • 1 Tablespoon water
  • 2 Tablespoons green onions (finely chopped)
  • 1 teaspoon sesame seeds

Instruction

  • Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
  • Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and 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 15 minutes (or until sauce thickens a little bit).
  • Shred chicken and add back into liquid in slow cooker.
  • Serve over rice, topped with green onions and sesame seeds.