Blackberry Ginger Chicken
These longer days have been so great! I love getting up after the sun has come up and going to bed when the sun is just finally setting. For the most part, my vegetable garden is loving all the sun, too! Although, we have most definitely still had our fair share of rain here in the Rocky Mountains. I made this recipe on a lazy, rainy day a little while back.
This recipe evolved from an Asian chicken sauce into this berry ginger sauce. I love experimenting with new flavors. This one is definitely a keeper. The blackberries give it a hint of sweetness, the ginger gives it some spice and the soy sauce balances it all out with a little salt. Not to mention, the coconut oil, cider vinegar and ginger are packed with vitamins and essential nutrients! I love using the slow cooker for sauces; you are able to get so much flavor out of them! What are some of your favorite flavor combinations?
Blackberry Ginger Chicken
Ingredients
- 1/2-1 T grated ginger
- 1 T minced garlic
- 1 T cider vinegar
- 1/4 c soy sauce
- 6 T blackberry preserves
- 1/2 t crushed red pepper flakes
- 1/4 t black pepper
- 1 c chicken stock
- 1 T coconut oil
- 2 lb boneles skinless chicken breasts
Instructions
- Whisk together all ingredients, except the chicken, in a medium bowl.
- Add the chicken and sauce to a slow cooker.
- Cook on low for 4-6 hours. During the last hour, shred the chicken and add it back to the slow cooker.
- If desired, reduce the remaining sauce, for serving, after chicken is finished.
- Serve over rice.
