Slow Cooker Teriyaki Pulled Chicken

Ingredients

• 4 medium skinless , boneless chicken breasts
• 2 medium skinless , boneless chicken thighs
• 0.25 cups reduced-sodium tamari or low-sodium soy sauce
• 0.25 cups honey
• 2 cloves garlic , minced
• 2 tablespoons minced fresh ginger root
• 1 tablespoon rice vinegar
• 2 tablespoons tapioca flour , starch
• 2 tablespoons water

Instructions

1. 1

   Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.

2. 2

   Cook until chicken is no longer pink in the centers, on Low, 6 to 8 hours, or High for 4 to 6 hours. Remove chicken to a cutting board and shred using 2 forks.

3. 3

   Pour liquid from the slow cooker into a small saucepan and heat over low heat. Mix tapioca flour and water in a small bowl to create a slurry and add to the liquid. Simmer until sauce has thickened to desired consistency, 3 to 5 minutes.

4. 4

   Pour sauce over pulled chicken and mix well.