2 lbs. ROCKY┬« Free Range Boneless Skinless Chicken Breast Filets
3 tbsp. water
1 knob (6-inch) ginger, peeled and thinly sliced
4 cloves garlic, thinly sliced
scallions, thinly sliced
1 small serrano pepper, seeded and sliced thin
6 cups low-sodium chicken broth
2 tbsp. soy sauce
  Kosher salt and freshly ground black pepper
6 oz. rice noodles (optional)
  Fresh cilantro, for serving


1 Combine sugar and water in small skillet over medium heat. Cook, stirring occasionally, until sugar dissolves and liquid turns deep amber, about 5 minutes. Stir in sliced ginger and cook until softened, 3 to 5 minutes. Stir in garlic, scallions and chili and cook 2 minutes more.
2 Pour contents of skillet into slow cooker. Stir in chicken broth. Add chicken breasts, cover and cook on high for 3 to 4 hours (or low for 6 to 8 hours).
3 Remove cooked chicken from slow-cooker and shred with forks. Return chicken to slow cooker and stir in soy sauce and season with salt and pepper to taste. Add rice noodles (if using) and cook 10 minutes on low, until noodles are tender.

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