Korean Beef

Ingredients

• 1 lb lean ground beef
• 1/3 c brown sugar
• 1/4 c soy sauce
• 1 tbs sesame oil
• 4 cloves garlic, minced
• 1/4 tsp ground ginger
• 1/2 - 1 tsp crushed red peppers
• 1 bunch green onions, thinly sliced
• water chestnuts
• yellow onion

Whisk Together

•  brown sugar
•  sesame oil
•  garlic
•  ground ginger
•  red pepper

- In large skillet over medium-high heat
  - brown & crumble ground beef, drain if necessary
  - stir in soy sauce mixture, simmer until most liquid reduce, stirring frequently about 2-3 minutes

- Server over steamed rice.
- Top with thinly sliced green onions

Slow Cooker Shredded Chicken

Slow Cooker Shredded Chicken

Ingredients:
- 6 lbs. boneless, skinless chicken breasts
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder

Directions:

Place chicken breasts in slow cooker, and sprinkle with seasonings (and liquid, if using). Cover and cook on low for 8 hours, or until the chicken shreds easily with a fork. (*If making a smaller batch, keep an eye on your slow cooker as the chicken will likely need less cooking time.)

Remove the chicken with tongs, and shred using two forks or the paddle attachment of a stand mixer. Use immediately, or freeze in ziplock bags or a sealed container.

**I almost always use frozen chicken when I make big batches of slow cooker shredded chicken like this. And the chicken has always released LOTS of extra juices while cooking, making plenty moist. Some of that extra liquid may be from the chicken breasts being a little icy and frozen. But if you are worried about chicken being dry, feel free to add in a little liquid while cooking.