Place the chicken breasts in the bottom of your slow cooker.
In a small bowl, whisk together the honey, soy sauce, minced garlic, and apple cider vinegar.
Pour the sauce over the chicken, ensuring each piece is well coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
Once done, remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker and stir to coat with the sauce.
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Variations & Tips
If you prefer a bit of heat, add a pinch of red pepper flakes to the sauce for a spicy kick. You can also swap the chicken breasts for chicken thighs if you prefer a juicier cut of meat. For a gluten-free version, use tamari instead of soy sauce. If you’re short on time, you can use pre-minced garlic from a jar, but fresh garlic will give the best flavor.
