Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- ½ cup honey
- ¼ cup soy sauce or tamari for gluten-free
- 4 cloves garlic, minced
- 2 tablespoons rice vinegar (optional for tang)
- 1 teaspoon ginger, grated
- ¼ teaspoon black pepper
- 2 teaspoons cornstarch (for thickening, optional)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place the chicken in the bottom of the slow cooker. Whisk together honey, soy sauce, garlic, rice vinegar, ginger, and black pepper in a small bowl to create 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 tender.
- Remove chicken and set aside. Transfer cooking liquid to a small pot and simmer. Dissolve cornstarch in water and stir into the simmering sauce until thickened.
- Return chicken to the sauce or serve with the glaze. Garnish with sliced green onions and sesame seeds.
Notes
- For a thicker glaze, dissolve 2 teaspoons of cornstarch in water and cook until sauce thickens.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.
- Reserve some sauce for drizzling over leftovers for added flavor and moisture.
- Experiment with adding red pepper flakes or sriracha for a spicy version.
- Prep Time: 10 minutes
- Cook Time: 2-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 chicken breast or thigh with sauce
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 900 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg