Directions
- 1Layer four chicken breasts at the bottom of your Crock-Pot.
- 2Grab a bowl to make the marinade.
- 3Add half a cup of honey into the bowl.
- 4Add half a cup of soy sauce into the bowl.
- 5Add a fourth of a cup of water into the bowl.
- 6Add two tablespoons of apple cider vinegar into the bowl.
- 7Add one tablespoon of minced garlic into the bowl.
- 8Whisk the marinade until it becomes thinner.
- 9Pour the marinade on top of the chicken in the Crock-Pot.
- 10Use a spatula to scrape off all the honey from the bottom of the bowl and add it to the Crock-Pot.
- 11Set the Crock-Pot on high for 4 hours.
- 12Once cooked, shred the chicken using tongs.
- 13Serve the shredded chicken as sliders with bread for kids and husband.
- 14Serve the shredded chicken in a rice bowl with brown rice and broccoli for yourself.
- 15Portion leftovers into meal prep containers for quick lunches.
Ingredients
- 4 lg chicken breast
- 0.5 cup honey
- 1 tbsp garlic
- 0.5 cup low sodium soy sauce
- 0.25 cup water
- 2 tbsp apple cider vinegar
Equipment
Crock-Potbowlmeasuring cupwhiskspatulatongsknife
Tips
- The chicken is very tender after cooking, making it easy to shred with tongs.
- This honey garlic shredded chicken is versatile and can be used for sliders, rice bowls with roasted vegetables, or stir-fry vegetables.
- Leftovers are perfect for quick lunches.
- The longer you whisk the marinade, the thinner it becomes, indicating it's ready to pour over the chicken.
- The recipe can be cooked on low for 8 hours or high for 4 hours.
- Be sure to scrape off all the honey from the bottom of the bowl when pouring the marinade onto the chicken
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