]This was an easy, delicious chicken in the slow cooker. Don’t you love recipes that you can toss in the slow cooker and think about it? One tip though… I cut up the chicken after cooking it to make it easier to serve to the boys. However, I think that it made it dry out a little too quickly and it would have been better if I had left them as whole breasts to serve. I would definitely serve it over rice as it will soak up the sauce nicely.
Recipe adapted from http://www.marthastewart.com
1/3 c. soy sauce
2 Tbsp. brown sugar
5 garlic cloves, minced
2/3 c. cilantro
2 in. piece ginger, cut into strips
2 scallions, thinly sliced diagonally
1 Tbsp. balsamic vinegar
1 tsp. coriander
1/2 tsp. pepper
4 boneless, skinless chicken breasts
4 carrots, thinly sliced
1 Tbsp. cornstarch
Stir together first 9 ingredients (from soy sauce through pepper). Add chicken and carrots and toss to coat. Place in a slow cooker and cook on low for 3-4 hours.
When chicken is almost done, whisk the corn starch with 1 Tbsp. water in a small bowl. Ladle 1 c. of the cooking liquid into the cornstarch mixture. Whisk to combine. Pour into a sauce pan and bring to a boil. Cook until thickened.
Turn off slow cooker and add corn starch mixture. Serve over rice or Asian noodles.