5 chicken breasts (about 3 lbs)
1 1/2 c water
1 c brown sugar
1/2 c soy sauce
1 t granulated garlic
1 t sesame oil (optional)
3 T cornstarch + 4 T cold water
Spray inside of 4 quart crock pot with cooking spray.
Place 5 chicken breasts into the pot. If you are using chicken that has been frozen, make sure it is completely thawed.
In separate bowl, combine 1 1/2 c water, 1 c brown sugar, 1/2 c soy sauce, 1 t granulated garlic, and 1 t sesame oil. Give it a stir to combine, then pour over chicken. Cover and cook on high for 4 hours, low for 7.
When chicken is cooked through and easily shredded, remove from crock pot and place on a plate.
In a small bowl, combine 3 T cornstarch and 4 T cold water. Pour it into crock pot and stir thoroughly.
Using two forks, shred chicken a bit so sauce can spread through. Place chicken back into crock pot and stir around allowing sauce to mix with chicken.
Cover and cook additional 30 minutes.
Serve over white or brown rice.
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