Ingredients
Scale
- 3 lbs boneless, skinless chicken breasts or thighs
- 1 cup soy sauce (preferably low sodium)
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup sesame oil or vegetable oil
- 1 teaspoon black pepper
- 2 teaspoons cornstarch (optional, for thicker sauce)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place the chicken in the crockpot, spreading pieces in a single layer for even flavor.
- In a bowl, whisk soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and black pepper until well combined. Pour over the chicken.
- Cover and cook on low for 4-6 hours or on high for about 3 hours until the chicken is tender and shreddable.
- If you prefer a thicker sauce, remove the chicken and turn the slow cooker to high. Dissolve cornstarch in water and stir into the sauce. Cook for 10-15 minutes until thickened.
- Shred the chicken with forks and stir to coat evenly with the sauce. Garnish with sesame seeds and chopped green onions before serving.
Notes
- For a richer flavor, marinate the chicken in the sauce for 30 minutes before cooking.
- Use chicken thighs for extra juiciness and flavor.
- Serve over steamed rice or vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
- Diet: Gluten-Free (if tamari is used)
Nutrition
- Serving Size: 1 cup
- Calories: 290 kcal Kcal
- Sugar: 12 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg