2 lbs of boneless, skinless chicken thighs (or you can use 6 bone-in chicken thighs, skin
1/2 cup low sodium soy sauce or tamari
1/4 cup fresh lime juice
1 Tbsp Worcestershire sauce
2 garlic cloves, minced
1/2 tsp dry mustard
1/2 tsp ground pepper
1 Tbsp minute tapioca
1. Place chicken
in slow cooker.
2. Combine the soy
sauce, lime juice, Worcestershire sauce, garlic, mustard, pepper and tapioca in
a bowl and whisk until combined. Pour over chicken.
3. Cover and cook on
LOW 4-6 hours. Shred up chicken and serve with sauce over rice.