INGREDIENTS
2 pounds boneless, skinless chicken breasts
1/4 cup soy sauce
1/4 cup sherry
1/4 cup rice vinegar
1 tablespoon coconut sugar
1 tablespoon tomato paste
1 teaspoon crushed garlic
1 teaspoon chopped ginger
gluten free rolls or buns for serving
INSTRUCTIONS
1. Place the chicken breasts in the bottom of a 4-quart slow cooker.
2. In a small bowl combine the soy sauce, sherry, rice vinegar, sugar, tomato paste, garlic, and ginger. Pour this mixture over the chicken.
3. Cover the crock and cook on HIGH for up to 4 hours and on LOW for 6 hours.
4. 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.
5. Serve on rolls/buns if desired. Chicken mixture is also good inside a lettuce or napa cabbage wrap.
Recipe adapted from Good Cheap Eats.