Servings: 8 servings
Weight Watchers® PointsPlus®: 6 *
1 lb. boneless skinless chicken thighs
1 lb. boneless skinless chicken breast
1/3 cup brown sugar
1/3 cup soy sauce
10 cloves of intact garlic
1/2 red onion, diced Beth used vidalia
2 jalapenos, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
2 tbsp sesame seeds
1. Combine the sugar, soy sauce, red onion, garlic, jalapenos, ginger, rice vinegar, sesame seeds in a small bowl.
2. Add the chicken to the crock pot and cover with the sauce.
3. Cook for 6-8 hours on low. When it has 30 minutes left to cook and the chicken can be easily shredded with a fork, break it into larger pieces. Continue cooking without the lid on so the sauce thickens up.