Savory Shredded Chicken with Ginger-Sesame Glaze and Crunchy Cabbage Slaw

Start by placing 1 pound of boneless, skinless chicken breasts in a slow cooker. In a separate bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon grated fresh ginger, and 1 tablespoon sesame oil to create the glaze.

Pour the ginger-sesame mixture over the chicken in the slow cooker. Cover and cook on low for 4 hours or high for 2 hours until the chicken is tender and easily shredded.

Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir to coat it in the glaze.

For the slaw, combine 2 cups shredded green cabbage, 1 cup shredded carrots, and 1/4 cup chopped green onions in a large bowl.

In a small bowl, mix together 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon sugar, then pour this dressing over the slaw and toss to combine.

Serve the glazed shredded chicken over a bed of the crunchy cabbage slaw, garnished with sesame seeds and additional green onions if desired.