Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs or breasts
- 1 cup soy sauce
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons cornstarch (optional for thickening)
- 2 tablespoons water (optional for thickening)
Instructions
- Place chicken in the crockpot.
- Mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl, then pour over chicken.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Optional: Mix cornstarch with water, then add to the crockpot during the last 30 minutes to thicken the sauce.
- Shred chicken and serve over rice or vegetables, garnished with sesame seeds and chopped green onions.
Notes
- You can use chicken breasts or thighs as preferred.
- For extra flavor, add a splash of sesame oil or a sprinkle of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 14g
- Sodium: 950mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg