Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup soy sauce (low sodium preferred)
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons cornstarch or arrowroot powder
- 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken breasts or thighs at the bottom of your slow cooker.
- Whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a bowl to make the sauce.
- Pour the sauce over the chicken, ensuring each piece is coated.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is tender.
- Remove the chicken and set aside. Mix cornstarch with water in a small bowl to create a slurry.
- Turn the slow cooker to high, stir in the slurry, and simmer for 10 minutes until the sauce thickens.
- Shred or slice the chicken and serve over steamed rice or noodles. Garnish with sesame seeds and green onions.
Notes
- Use chicken thighs for juicier, more forgiving results.
- Add red pepper flakes or sriracha for a spicy kick.
- Ensure the sauce is well mixed before adding the cornstarch slurry to avoid lumps.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low / 2-3 hours on high
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian, Chinese
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 75mg