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.

Nutrition per serving