Ingredients
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3 -5 minced garlic cloves
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2 teaspoons dried red pepper flakes
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4 tablespoons honey
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1/2 cup rice wine vinegar
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3 garlic cloves, minced
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2 tablespoons honey (or more to taste)
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1 large head iceberg lettuce, shredded
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2 carrots, julienned
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6 tablespoons low sodium soy sauce
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4 boneless skinless chicken breast halves
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2 tablespoons fresh ginger, grated
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1 teaspoon fresh ginger, grated
Instructions
- Mix marinade ingredients in a small bowl.
- Place chicken in slow cooker and pour marinade over chicken, coating each piece well.
- Cover and cook on low 6 to 7 hours or on high for 3 to 4 hours. (Depending on how large your chicken breast are. Mine were small and were done in 5 1/2 hours on low).
- Remove chicken from slow cooker and cool.
- Reserve juices and place in a small sauce pan and simmer for 5 minutes then strain if desired. (I didn't strain it but you might want to if you have excess residual.).
- Shred chicken into bite-sized pieces.
- In a small bowl, combine the dressing ingredients with 1/2 cup of the juice from the slow cooker.
- In a large serving bowl toss together the shredded chicken, lettuce, carrots, peanuts, cilantro, and noodles.
- Just before serving, drizzle with the salad dressing.
- Toss well and serve.