Ingredients
Scale
- 2 lbs boneless 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 ginger
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Place the chicken in the crockpot.
- In a bowl, mix soy sauce, honey, rice vinegar, garlic, and ginger. Pour over chicken.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken is tender.
- Optional: Mix cornstarch with a little water and stir into the sauce. Cover and cook on high for 15 minutes until thickened.
- Serve hot, garnished with sesame seeds and green onions, alongside steamed rice or vegetables.
Notes
- If you prefer a thicker sauce, use cornstarch as directed.
- You can substitute chicken thighs with breasts for leaner options.
- Serve over rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free Option Available
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg