One large onion, thinly sliced
2 chicken breasts, boneless, skinless
3 cloves garlic, peeled and minced
one small piece(~1/2sq. inch) fresh ginger, peeled and minced
1/3 cup soy sauce
1/4 cup rice vinegar
3 tbsp ketchup
2 tbsp brown sugar
1 tbsp canola oil
1/2 cup roasted cashews (optional)

served with kale brown rice
1/2 cup brown rice, dry
5oz kale, about 2 cups
1.25 cups chicken stock

place sliced onions in the bottom of crockpot. Place chicken breasts on top of onions. Sprinkle garlic and ginger over chicken breasts. Mix remaining ingredients together and pour over chicken. Cook on low for 6-8 hours turning chicken over once. During the last 30 minutes, shred up chicken with a fork.  
For rice, finely shred up kale either with a large Chef's knife or in a food processor.  Place rice and kale in medium saucepan and pour chicken stock over.   Bring to a boil and cook according to package directions.  I used par-cooked brown basmati rice, so mine only took about 12 minutes, covered, on low.  
Split up rice on 3-4 plates and top with chicken.  Makes 3 big or 4 decent sized servings.  Top with cashews if you like.