Ingredients
3 boneless, skinless chicken breasts
2 garlic cloves, minced
3 tablespoons low sodium soy sauce
1 teaspoon red pepper flakes
1 tablespoon vinegar
1 tablespoons honey
⅓ cup water
2 tablespoons corn starch + 2 tablespoons cold water
1 (16-oz) frozen vegetable mix (such as Broccoli, Carrots and Water Chestnuts or Red Peppers, Onions, Broccoli, and Mushrooms)
Optional for serving: cooked brown rice or cooked cauliflower rice
Instructions
1. Place chicken in a slow cooker.
2. In a small mixing bowl, mix together garlic, soy sauce, red pepper flakes, vinegar and honey; pour over chicken.
3. Cook on low for 6-7 hours or on high for 4-5 hours. Remove chicken and shred with fork; return to slow cooker.
4. Whisk together cornstarch and cold water; slowly stir into chicken mixture. Replace lid and let cook for additional 30-60 minutes or until thick.
5. Place vegetable in microwave safe medium bowl and warm on high for 4-8 minutes, stirring halfway.
6. Add vegetables to chicken mixture and stir. Serve with rice.
