Ingredients

The following ingredients have 6 Servings
  • 1.5 pounds boneless, skinless chicken breasts
  • 1/3 cup soy sauce
  • 1/3 cup white wine vinegar
  • 3/4 cups chicken broth
  • 1/2 cup blackberry jam, divided
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch + 1 tablespoon water

Instruction

  • Place the chicken breasts in a lightly greased slow cooker.
  • In a medium bowl, whisk together the soy sauce, vinegar, broth, 1/4 cup of the jam, ground ginger, red pepper flakes, pepper and brown sugar. Pour mixture over chicken.
  • Cover and cook on low for 5-6 hours. Remove chicken from the slow cooker and shred with two forks.
  • Pour the liquid from the slow cooker into a small saucepan. In a small bowl, mix together the cornstarch and water. Whisk the cornstarch mixture into the saucepan.
  • Bring the sauce to a simmer, whisking often. Cook for 5-6 minutes, or until sauce has thickened slightly. Whisk in the remaining 1/4 cup of jam.
  • Return the shredded chicken to the slow cooker. Pour the sauce over the chicken and toss to coat. Cover and cook on low for another 20-30 minutes, or until ready to serve.