Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch
- 2 tablespoons water
- Sesame seeds and sliced green onions for garnish
Instructions
- Place chicken breasts in the slow cooker.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over chicken.
- Cook on low for 4-6 hours until chicken is tender and cooked through.
- Remove chicken from slow cooker and set aside.
- Mix cornstarch and water to make slurry, then stir into the cooking liquid.
- Set slow cooker to high and cook for another 10 minutes until sauce thickens.
- Shred chicken if desired, then return to the sauce and toss to coat evenly.
- Serve over steamed rice, garnished with sesame seeds and green onions.
Notes
- Adjust sweetness by adding more or less honey or brown sugar.
- Use chicken thighs for juicier, more flavorful meat.
- Cooking time may vary based on your slow cooker.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow cooking
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 350 kcal Kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg