Categories: Asian, Poultry, Slow-Cooker

Ingredients

• 1 pound boneless, skinless chicken, cut in 1-inch chunks
• 4 garlic cloves, minced
• 3 tablespoons brown sugar
• 1 teaspoon dried ginger
• 2 tablespoons soy sauce (I use La Choy because it's gluten free)
• 1/2 teaspoon crushed red pepper flakes (add more to taste at the table if you'd prefer more heat)
• 1 (16-ounce) package stir-fry vegetables (to add later)

Directions

1. Use a 4-quart slow cooker. Put the chicken into the bottom of your crockpot and then add the garlic, brown sugar, ginger, soy sauce, and red pepper flakes. Toss the chicken to fully coat with the sauce ingredients. Cover and cook on low for 5 to 6 hours, then add the frozen vegetables. Re cover and cook on high for an hour, or until the veggies are fully hot and the chicken has reached desired tenderness.

2. Serve with white or brown rice.

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