Ingredients
Scale
- 4 large chicken breasts (or thighs, if preferred)
- 1 cup soy sauce (low sodium recommended)
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 4 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- In a mixing bowl, combine soy sauce, honey, rice vinegar, garlic, and ginger. Whisk until well combined to create the sauce.
- Place chicken breasts or thighs into the slow cooker and pour the sauce over, ensuring all pieces are coated evenly. Cover with the lid.
- Cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and flavorful.
- Remove the chicken from the slow cooker and set aside. Mix cornstarch with water to make a slurry, then stir into the slow cooker. Turn to high and cook for an additional 10 minutes until the sauce thickens.
- Slice or shred the chicken, pour the thickened sauce over it, and garnish with sesame seeds and chopped green onions. Serve hot over steamed rice or noodles.
Notes
- You can add vegetables like broccoli, peppers, or snap peas during the last 30 minutes of cooking for a complete meal.
- Storing leftovers in an airtight container in the refrigerator up to 3 days makes for easy reheating.
- This recipe can easily be doubled for larger groups or meal prep.
- Prep Time: 10 minutes
- Cook Time: 2-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 330 kcal Kcal
- Sugar: 12 g
- Sodium: 950 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 70 mg