1 1/2 lbs. boneless, skinless chicken breasts
1 Tbsp molasses
1/2 C soy sauce
3 Tbsp apple cider vinegar
1 tsp ground ginger
1 clove minced garlic
1/8 tsp fresh black pepper
2 tsp cornstarch
2 tsp chicken stock
In the crock pot, mix together soy sauce, molasses, vinegar, ginger, garlic, and pepper.
Place chicken in crock pot and turn a few times to coat well with soy sauce mixture.
Cook on low for 3-4 hours, turning the chicken about every hour to ensure even cooking.
Once cooked, remove the chicken from the crock pot, cut into bite sized pieces, and set aside.
Pour liquid from the crock pot into a saucepan and bring to a boil.
In a small bowl, whisk together cornstarch and chicken stock until combined.
Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.
Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.
Toss to coat the chicken with the sauce, and let heat through.
Serve over rice with vegetables.