Crock Pot Burbon Chicken

by Samantha Tingey

Ingredients

         6 frozen chicken thighs

                  1 clove garlic, chopped (or 1 tbsp. granulated garlic)

                  1/4 tsp. ground ginger

                  1/4 c. apple juice

                  1/4 c. packed light brown sugar

                  2 tbsp. ketchup

                  1 tbsp. cider vinegar

                  1/2 c. water

                  1/8 c. soy sauce

Tips

Green onion garnish and a side salad make it a meal.

Directions

Place frozen chicken thighs on bottom of crock pot. Combine remaining ingredients and pour over chicken. Cook 8 hours on low, then shred chicken in the slow cooker to a "pulled pork" consistency. Ladle over a bowl of brown rice or place atop a whole-grain bun. (Not included in Nutrition Facts).

Serving Size: Makes six servings.