Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup honey
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 tablespoons cornstarch (optional, for thickening)
- Sesame seeds and sliced green onions for garnish
Instructions
- Place chicken in the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger.
- Pour the sauce over the chicken.
- Cover and cook on low for 4-6 hours or high for 2-3 hours until chicken shreds easily.
- Optional: Remove chicken, transfer sauce to a saucepan, and simmer with cornstarch to thicken.
- Shred chicken and return to the sauce. Garnish with sesame seeds and green onions before serving.
Notes
- Use chicken thighs for juicier, more flavorful results.
- Adjust sauce thickness by simmering longer with cornstarch slurry.
- Serve over steamed rice or vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 920mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg