Warning....this is a bit yummy!
It's a bit like the pulled pork that's all the rage at the moment, but lighter and fresher.
For six serves you'll need:
3 chicken breasts, left whole
1 chicken stock cube, dissolved in 1/4 cup boiling water
2 tablespoons Mirin (Japanese rice wine vinegar...not expensive...find it in the Asian section of the supermarket)
1 tablespoon soy sauce
1 tablespoon honey
3 tablespoons lemon juice
1 garlic clove, peeled and crushed
1/2 teaspoon minced ginger
1 tablespoon cornflour mixed with the same amount of water
Put the chicken breasts in the slow cooker.
Combine all other ingredients in a jug or bowl and pour over the chicken, turning the chicken to coat it well.
Cover and cook on high for 2-3 hours.
Remove the chicken and shred it with two forks or allow it to cool slightly and shred with clean fingers.
Return the meat to the slow cooker for one hour more, to allow it to absorb the juices and flavour.
Serve over pasta, rice, on rolls, in a salad, or in wraps. Just as yummy cold.