Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch (optional for thickening)
- 3 tablespoons water (for slurry)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken breasts or thighs into the slow cooker.
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour the mixture over the chicken, ensuring each piece is coated evenly.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and cooked through.
- Remove chicken from the slow cooker and set aside. In a small bowl, mix cornstarch with water to create a slurry.
- Stir the slurry into the cooking liquid and cook on high for an additional 10-15 minutes until the sauce thickens to a glossy consistency.
- Slice the cooked chicken and return it to the crockpot or serve over steamed rice or noodles. Garnish with sesame seeds and green onions.
Notes
- For extra juiciness, use chicken thighs instead of breasts.
- Swap soy sauce with coconut aminos for a gluten-free option.
- Add red pepper flakes or sriracha for a spicy kick.
- Make ahead and store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal Kcal
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg