I’ve been taking an exercise class for the past few weeks that meets at 5:30 three times a week. This cuts into my dinner prep time, so I’ve hauled out the old slow cooker.
2 lbs. chicken pieces – I prefer dark meat for this
1/4 cup soy sauce
1/4 cup cane syrup (or you could use sorghum molasses)
juice of 1 lime
1 tablespoon freshly grated ginger.
Put everything in slow cooker, cook on low for six and a half hours. Remove chicken from cooker, separate meat from skin and bones. Shred meat. Remove juices from cooker and remove as much grease as possible. Combine meat and juices back in slow cooker and let reheat until hot enough to serve.
I put this over lemongrass rice and topped with chopped scallion greens.