Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Place the chicken breasts into the crockpot.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and black pepper.
- Pour the sauce over the chicken in the crockpot.
- Cover and cook on low for 4-6 hours, until the chicken is tender and cooked through.
- Optional: Remove the chicken and set aside. Turn the crockpot to high.
- In a small bowl, mix cornstarch with water to create a slurry. Add to the crockpot and stir.
- Cook on high for another 15-20 minutes until the sauce has thickened.
- Return the chicken to the crockpot, slice, and serve with steamed rice and vegetables.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- For a spicier kick, add red pepper flakes to the sauce.
- Serve with steamed rice or sautéed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 330 Kcal
- Sugar: 15 grams
- Sodium: 1200 milligrams
- Fat: 8 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 30 grams
- Cholesterol: 85 milligrams