1 1/3 lb boneless skinless chicken thighs
3 tbsp + 1 3/4 tsp low sodium soy sauce (GF if needed)
2 tbsp + 2 tsp brown sugar (or honey or agave)
2 tbsp + 2 tsp Asian garlic chili paste
1 1/3 garlic cloves, minced
2 tsp ginger, minced
Stir together the soy sauce, brown sugar, chili garlic paste, garlic, and ginger in the bottom of the slow cooker. Add the chicken and stir to coat the chicken completely.
Cook on low for 4-6 hours or until chicken is fully cooked. Shred using two forks.
Optional but highly recommended: Add the liquid from the slow cooker into a small sauce pan. Bring to a boil and boil for 8-10 minutes until it reduces by half and thickens. Toss chicken in this sauce or drizzle on top.
Nutritional information: (4 servings)