Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup soy sauce
- 1/2 cup honey or brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons cornstarch (optional for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken breasts or thighs in the crockpot.
- In a mixing bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger. Pour over the chicken.
- Cover and cook on low for 4-6 hours or high for 2-3 hours, until chicken is tender and easily shredded.
- Optional: Mix cornstarch with a bit of water and stir into the sauce. Cook on high for an additional 10 minutes to thicken.
- Shred chicken with two forks and serve over steamed rice, garnished with sesame seeds and green onions.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- Adjust sweetness by changing honey or brown sugar amounts.
- This dish keeps well in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 70mg