Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup soy sauce
- 1/2 cup honey
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken breasts in the crockpot.
- In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger.
- Pour the sauce over the chicken in the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender.
- Optional: Remove chicken and simmer sauce with cornstarch to thicken, then return chicken to sauce.
- Serve over rice, garnished with sesame seeds and green onions.
Notes
- For a thicker sauce, stir in cornstarch slurry after cooking and simmer until thickened.
- You can substitute chicken thighs for breasts for extra juiciness.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (optional if soy sauce is gluten-free)
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 380 kcal Kcal
- Sugar: 15g
- Sodium: 1200mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg