Ingredients
2 lbs boneless skinless chicken breasts
½ cup low sodium soy sauce
⅓ cup honey or brown sugar
2 tbsp rice vinegar
3 garlic cloves, minced
1 tsp fresh ginger, grated
2 tbsp cornstarch + 2 tbsp water (slurry)
Sesame seeds and green onions, for garnish
Instructions
1. Place chicken in crockpot.
2. Mix soy sauce, honey, vinegar, garlic, and ginger. Pour over chicken.
3. Cook on LOW for 4–5 hours or HIGH for 2–3 hours.
4. Remove chicken and shred.
5. Stir cornstarch slurry into sauce. Cook on HIGH for 10–15 min to thicken.
6. Return chicken to crockpot and mix.
7. Serve over rice or noodles, garnished with sesame seeds and green onions.
Notes
You can substitute chicken thighs for a juicier texture.
Add vegetables like bell peppers or broccoli in the last hour of cooking.
Store leftovers in fridge for 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 16g
- Sodium: 680mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg