Prep Time:
10 mins
Cook Time:
4 hrs 5 mins
Total Time:
4 hrs 15 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Combine chicken pieces, soy sauce, honey, garlic, ginger, and rice vinegar in a slow cooker.
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.
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.
Pour sauce over pulled chicken and mix well.
Nutrition Facts (per serving)
| 298 | Calories |
| 13g | Fat |
| 11g | Carbs |
| 32g | Protein |
