Ingredients

• 2 – 4 chicken breasts
• 5 tbsp honey
• 5 tbsp (light) soy sauce
• 6 cloves of garlic
  • Crushed

Instructions

1. Measure out the honey, soy sauce, and garlic into your slow cooker, and ensure everything is thoroughly mixed together.
2. Lay the chicken breasts out on a chopping board. Season both sides with salt and pepper, rubbing it into the chicken. Then lay them in the slow cooker, upside down for a few moments, then turn them over so they’re right way up.
3. Cook in the slow cooker on high for 2 – 3 hours (or 4 – 5 on low).
4. Once finished, take the breasts out of the slow cooker two at a time, and place them in a shallow bowl. Then, using two forks, shred the chicken into smaller pieces.
5. Once shredded, return the chicken to the slow cooker and mix thoroughly with the sauce.

Serve with rice and stir-fried vegetables.

Advice

Two chicken breasts can make two large portions or three small, four breasts can make four large portions or six small. Scale between those for how many portions you want. I don’t recommend any more than four (otherwise you’re slow cooker will be overflowing), nor any less than two.

Once the chicken is shredded and in the sauce, you can turn your slow cooker to low to keep everything warm for about half an hour, if you need a hot minute to sort everything out.

This can freeze, but it does dry out when reheating, so beware of that. Adding a little water can help remedy this, but it’s not foolproof.