Weeknight Sweet Shredded Chicken & Slaw Rice Bowls

Original Recipe by Shelby Kolb

Ingredients:

3-4 large chicken breasts, thawed

1 bottle JennySong Mandarin Tamari Teriyaki Sauce

Chicken broth

2 tbsp minced ginger

Juice of 1 lemon

1 bag coleslaw blend (I like to buy the mix with purple cabbage and shredded carrots!)

1/3 cup Jennysong White Balsamic Poppy Dressing

Steamed Rice

Cashews, for serving

Minced green onion, for serving

Instructions:

1. Spray crock pot very well
2. Place chicken breasts in pot
3. Cover chicken completely: 1/2 of the way with Jennysong Mandarin Tamari Teriyaki sauce, and the other ½ of the way with chicken broth.
4. Add 2 tbsp minced ginger, juice of 1 lemon, and stir.
5. Cook on low for 7 hours.
6. Using 2 forks, shred chicken and stir.
7. In a bowl, mix coleslaw with 1/3 cup Jennysong White Balsamic Poppy dressing.
8. Assemble and serve the slaw and chicken atop rice. Add cashews and onions as desired.

*Chef’s Note:Use leftover chicken and slaw for multiple meals, or even meal prep!

Try the chicken & slaw as sandwiches, or wonton tacos!*