|Chicken breast slow cooked in a sweet and salty brine is perfectly tender|
4 boneless skinless chicken breasts, frozen (if dethawed, cook for less time)
Golden Yukon Potatoes, quartered (as many as you want or can fit)
4 carrots, shredded and cut into 2" pieces
1 onion, quartered and sliced
4 green onions, chopped
Fresh ginger, diced (about 1 tbs)
1/4c gluten free soy sauce
1/4c rice wine vinegar
1tbs sesame oil
1tbs minced garlic
1tbs butter, cut into small pieces
|Throw it in the pot and turn on low: It's that easy!|
1. In a bowl, whisk together soy sauce, honey, vinegar, oil, ginger, garlic, and green onions. Set aside.
2. Put a little oil or spray oat the bottom of a slow cooker. Add the frozen chicken breasts and top with potatoes and carrots. Pour the sauce over the vegetables and chicken, coating evenly. Sprinkle the top with a couple pats of butter.
3. Cook on low for about 6 hours. The dish is done when the chicken is cooked through and tender (you can shred it with your fingers). Serve chicken and veggies with some of the sauce on top. Thicken the sauce with cornstarch if you like.