Slow Cooked Shredded Teriyaki Chicken

There is no better meal, than one that requires minimal work. The slow cooker is our BFF. We can always count on her and she will never let us down. I had a bunch of boneless/skinless chicken breasts and a hungry child who wanted something with white rice for dinner.

Serve this over plain rice, with veggies, or riced cauliflower.

Slow Cooked Shredded Teriyaki Chicken

• 3 1/2 to 4 lbs of boneless skinless chicken breast

• 3 teaspoons of minced garlic

• 1/2 cup of honey

• 1/2 cup of gluten free soy sauce

Place your chicken in your slow cooker. Pour your honey over your chicken. Next pour your soy sauce and sprinkle your garlic over your chicken. Put your lid on slow cooker and set it to low. After about 2.5 hours, open your crockpot and turn your chicken breasts over. Put the lid back on and let it continue to cook for another 2 hours.

When finished, you can check your chicken by inserting a thermometer to make sure it has cooked to at least 165 degrees or you can also check by just taking two forks and shredding it apart. You can then get a bowl and shred all the breasts and drizzle teriyaki sauce over the chicken for added flavor and moisture. Enjoy!