Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Place the chicken breasts or thighs into the slow cooker. In a bowl, whisk together soy sauce, honey, vinegar, garlic, and ginger. Pour over the chicken, ensuring it’s well coated. Cover and cook on low for 6-8 hours or on high for 3-4 hours until tender.
- Remove the chicken and shred using two forks. Mix cornstarch and water to create a slurry. Pour into the slow cooker, turn to high, and cook for 10-15 minutes until the sauce thickens. Return shredded chicken and toss to coat evenly.
- Serve hot over steamed rice or noodles. Garnish with sesame seeds and chopped green onions. Optional: add stir-fried vegetables or steamed broccoli for extra nutrition.
Notes
- Use lean chicken to prevent dryness.
- Adjust sweetness by adding more honey or brown sugar according to taste.
- Opt for low-sodium soy sauce for a lower salt option.
- Prepare the sauce mixture ahead of time and store in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Nut Free
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 12g
- Sodium: 850mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg