Ingredientsservings 437 cals
- Combine first six ingredients (through the five-spice seasoning) in your slow cooker. Mix well. Add the chicken breasts, turning so they are coated with the sauce.
- Cover and cook on high for 4 hours. Use the back of a wooden spoon to gently shred the chicken. Stir so that the shredded chicken is evenly coated with the sauce. Set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.
- Serve the pulled chicken on rolls. Top with pickled jalapenos and chopped green onions.
Per Serving: 437 calories; 6 g fat; 67.9 g carbohydrates; 28.8 g protein; 61 mg cholesterol; 630 mg sodium. Full nutrition
ReviewsRead all reviews 4
I did not care for this recipe. It tasted like apple butter cooked down on chicken. No Asian flavor at all. Very disappointed.
I enjoyed the flavor of this, and it was really quick and easy. The meat was sweeter than I expected, but the jalapeños and onions balanced it out nicely.
If you don't like Chinese 5 Spice, you won't like this. It has a very distinctive taste and we did not care for it.