Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup soy sauce
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken in the crockpot.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over chicken.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and easily shredded.
- Optional: Remove chicken and whisk in cornstarch with a little water to thicken sauce. Cook on high for 10 minutes.
- Serve hot, garnished with sesame seeds and green onions.
Notes
For a thicker sauce, add cornstarch slurry during the last 15 minutes of cooking. Best served over rice or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) / 3-4 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 310 Kcal
- Sugar: 12g
- Sodium: 1200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg