6 frozen chicken thighs
1 clove garlic, chopped (or 1 tbsp. granulated garlic)
1/4 tsp. ground ginger
1/4 c. apple juice
1/4 c. packed light brown sugar
2 tbsp. ketchup
1 tbsp. cider vinegar
1/2 c. water
1/3 c. soy sauce
Place frozen chicken thighs on bottom of crock pot. Combine remaining ingredients and pour over chicken.
Cook 8 hours on low, then shred chicken in the slow cooker to a “pulled pork” consistency. Ladle over a bowl of brown rice.
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