Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup soy sauce
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 4 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken in the slow cooker.
- In a bowl, whisk together soy sauce, honey, rice vinegar, water, garlic, and ginger. Pour over chicken.
- Cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and easily shredded.
- Optional: Mix cornstarch with a little water and stir into the sauce. Turn the slow cooker to high and cook for an additional 15-20 minutes until thickened.
- Shred the chicken, serve over rice, and garnish with sesame seeds and green onions.
Notes
- Adjust sweetness and saltiness by modifying honey and soy sauce amounts.
- For extra flavor, add sliced bell peppers during cooking.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Kid-Friendly
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 1200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg