Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup soy sauce or tamari (gluten-free alternative)
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch or arrowroot powder (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl until well combined to make the sauce.
- Place the chicken breasts or thighs in the slow cooker and pour the sauce evenly over the chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and cooked through.
- If desired, mix cornstarch with a little water to create a slurry and stir into the slow cooker. Turn to high and cook for an additional 10-15 minutes until the sauce thickens.
- Shred or slice the cooked chicken, then coat with the sauce. Serve over steamed rice or noodles, garnished with sesame seeds and chopped green onions.
Notes
- For thicker sauce, add more cornstarch slurry or increase cooking time slightly.
- Use chicken thighs for more flavor and juiciness.
- You can substitute soy sauce with coconut aminos or tamari for gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 3-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (if using tamari or coconut aminos)
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 1500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg