Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 teaspoons cornstarch (optional for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken in the slow cooker.
- Mix soy sauce, honey, rice vinegar, garlic, and ginger in a bowl. Pour over chicken.
- Cook on low for 4-6 hours until chicken is tender and easily shredded.
- Optional: Mix cornstarch with a little water and stir into the cooking liquid. Cook on high for an additional 15 minutes to thicken the sauce.
- Serve shredded chicken over rice, garnished with sesame seeds and green onions.
Notes
- You can use chicken breasts or thighs depending on preference. Thighs tend to be more moisturizing.
- For a thicker sauce, add cornstarch slurry during the last 15 minutes of cooking.
- This dish pairs well with steamed vegetables or stir-fried greens.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 12g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 70mg