Source: dLife

Chicken slow cooked in Asian sauces and spices, served with bok choy.

Servings

3 lb boneless skinless chicken breasts
0.25 cup low sodium soy sauce
0.25 cup cooking sherry
0.25 cup cold water
1 tbsp toasted sesame oil
1 tbsp fresh ginger root , grated
1 tbsp rice vinegar
2 medium garlic cloves , minced
6 cup chopped bok choy (or shredded Chinese cabbage)
1 pinch toasted sesame seeds (optional)

1 In 3-1/2 or 4 quart slow cooker, place chicken.
2 In small bowl, combine soy sauce, sherry, water, sesame oil, ginger, vinegar and garlic. Pour over chicken.
3 Cover and cook on low heat setting for 5 to 6 hours or on high heat setting for 2-1/2 to 3 hours.
4 Transfer chicken to serving platter; cover with foil to keep warm.
5 Stir bok choy into liquid in cooker. Cover and let stand for 5 minutes. Transfer bok choy to serving dish with chicken. Sprinkle with sesame seeds, if desired. Spoon some cooking liquid over chicken and bok choy. Discard remaining liquid.