Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and sliced green onions for garnish
Instructions
- Place chicken in the crockpot.
- Mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl, then pour over the chicken.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender and cooked through.
- Optional: Mix cornstarch with a tablespoon of water, add to the crockpot, and cook on high for 15 minutes to thicken the sauce.
- Serve over steamed rice, garnished with sesame seeds and green onions.
Notes
- For a thicker sauce, add cornstarch mixed with water during the last 15 minutes of cooking.
- You can substitute chicken thighs with breasts for a leaner option.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (if using gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup shredded chicken
- Calories: 290 Kcal
- Sugar: 12g
- Sodium: 1020mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 85mg