Ingredients
Scale
- 2 lbs boneless skinless chicken breasts or thighs
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Place chicken in the crockpot.
- In a bowl, whisk together soy sauce, honey, rice vinegar, water, garlic, and ginger.
- Pour the sauce mixture over the chicken.
- Cook on low for 4-6 hours or high for 2-3 hours until the chicken is cooked through and tender.
- Optional: Remove chicken and shred with two forks. Pour juices into a saucepan, bring to a simmer, and stir in cornstarch slurry to thicken sauce if desired. Return chicken to crockpot and coat with sauce.
Notes
- Serve over steamed rice or vegetables for a complete meal.
- Adjust sweetness by adding more or less honey or brown sugar.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (if Tamari used)
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg