Ingredients
Scale
- 2 pounds 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 ginger, grated
- 1 tablespoon cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken into the crockpot.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
- Pour the sauce over the chicken.
- Cook on low for 4-6 hours or high for 2-3 hours, until chicken is tender and easily shredded.
- Optional: Remove chicken and simmer the liquid on high with cornstarch until thickened, then return chicken to coat.
- Serve over rice, garnished with sesame seeds and green onions.
Notes
- You can substitute chicken breasts with thighs for richer flavor.
- Adjust sweetness by varying honey or sugar levels.
- For a thicker sauce, simmer it after cooking.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 85mg