Shredded Slow Cooker Balsamic Soy Chicken
This is one of those recipes where you throw everything in the slow cooker and come back to shredded chicken that works for whatever you're making that week. The peanut butter might seem odd but it adds body to the sauce and mellows out the vinegar.
Ingredients
Ingredients (~9 servings)
- 1 large onion, chopped
- 3 lbs boneless skinless chicken breasts
- 3/4 cup reduced-sodium soy sauce
- 1/2 cup balsamic vinegar
- 1/3 cup water
- 1/3 cup honey
- 1/3 cup creamy peanut butter
- 1 1/2 Tbsp sesame oil
- 1 1/2 Tbsp sriracha
- 7 garlic cloves, minced
- 1 1/2 Tbsp fresh grated ginger
Instructions
- Spread chopped onion across the bottom of slow cooker.
- Place chicken breasts on top of onion in a single layer.
- Whisk together soy sauce, balsamic vinegar, water, honey, peanut butter, sesame oil, sriracha, garlic, and ginger until mostly smooth.
- Pour sauce over chicken.
- Cook on low for 6 hours or high for 4 hours until chicken reaches 165°F internally.
- Shred chicken using two forks directly in slow cooker.
- Stir shredded chicken to coat evenly with sauce.
- Serve over rice, in tacos, on sandwiches, or over salad.