Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1 cup soy sauce
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and chopped scallions for garnish
Instructions
- Place chicken in the crockpot.
- Mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl and pour over 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 thicken sauce with cornstarch on the stovetop, then return chicken to the crockpot and stir well.
- Serve hot, garnished with sesame seeds and chopped scallions.
Notes
- You can use chicken breasts or thighs; thighs stay juicier.
- Adjust sweetness or saltiness by adding more honey or soy sauce.
- Serve over steamed rice or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal Kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 70 mg