Ingredients

The following ingredients have 12 Servings
  • 2 lb boneless, skinless chicken breast
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 1/4 cup rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp tomato paste
  • 1 clove garlic (minced)
  • 1 tsp fresh ginger (chopped)
  • 12 sweet Hawaiian rolls
  • 1 cup BBQ sauce
  • cole slaw mix for topping sandwiches (optional)

Instruction

  • Place the chicken breasts in the bottom of a 4-quart slow cooker.
  • In a small bowl combine the soy sauce, sherry, rice vinegar, brown sugar, tomato paste, garlic, and ginger. Pour this mixture over the chicken.
  • Cover the crock and cook on HIGH for up to 4 hours and on LOW for 6 hours.
  • The chicken will be very tender and easy to shred. Remove the chicken and shred the meat. Return it to the crock and mix with the juices.
  • Serve on rolls with barbecue sauce, if desired. Chicken mixture is also good inside a lettuce or napa cabbage wrap.
  • To freeze: the shredded meat and any sauce can be frozen for a later date. Simply cool and store in an airtight container. Chill completely before freezing. To serve: thaw completely in the refrigerator. Reheat or serve cold.