Categories: Chicken, Main Dish, Slow Cooker, Soup
Ingredients
- 8 cups chicken broth
- 4 chicken breast halves , skin and bones removed
- 3 thin slices fresh ginger (dime-size)
- 1 tablespoon soy sauce
- 1 teaspoon asian fish sauce
- 1 teaspoon chili-garlic sauce
- 1/2 cup grated carrot
- 1 cup thinly sliced napa cabbage
- 6 green onions , thinly sliced on a diagonal
- 2 cups cooked jasmine rice
Directions
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Pour the broth into the insert of a 5- to 7-quart slow cooker.
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Place the chicken in the bottom of the slow cooker insert with the broth and add the ginger, soy sauce, fish sauce, and chili sauce.
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Cover the cooker and cook on HIGH for 4 hours.
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Strain the broth through a fine-mesh sieve into a bowl, at the end of the 4 hour hours, and shred the chicken.
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Return the chicken and broth to the slow cooker insert and add the carrot, cabbage, green onions, and rice.
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Keep warm on LOW for up to 2 hours before serving.
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If the soup thickens, add more broth.