Shredded Slow Cooker Balsamic Soy Chicken

Shredded slow cooker balsamic soy chicken is so easy to make, and makes a versatile protein for salads, sandwiches, rice bowls, tacos, and more. Peanut butter and balsamic vinegar add a special touch to a flavorful and not-too-spicy sauce for a healthy and satisfying dinner recipe.

Course Main Dish

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings

Calories 444kcal

Author Alyssa

Ingredients

1 onion, chopped
2 lbs boneless skinless chicken breasts (about 3 large)
1/2 cup reduced-sodium soy sauce
1/3 cup balsamic vinegar
1/4 cup water
1/4 cup honey
1/4 cup peanut butter (I used creamy)
1 tbsp sesame oil
1 tbsp sriracha
5 garlic cloves, minced
1 tbsp fresh grated ginger

Instructions

Chop onion and place it on the bottom of the slow cooker.
Place chicken breasts over top of the onion in an even layer.
Whisk together the remaining ingredients in a bowl and pour over the chicken.
Cook for 6 hours on low or 4 hours on high, or until the center of the largest chicken breast reaches 165°F. The chicken should be falling apart at this time.
Shred chicken using two forks, or by removing the chicken breasts to the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the chicken is shredded. Be careful as the chicken is hot!
Place the shredded chicken back in the slow cooker and stir so it's coated with the sauce. Serve this balsamic soy chicken over salads or rice, on sandwiches, in tacos, etc.

Nutrition