Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup honey or brown sugar
- 1/4 cup rice vinegar or apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch (optional for thickening)
- Sesame seeds and chopped green onions for garnish
Instructions
- Place chicken in the crockpot.
- Mix soy sauce, honey, vinegar, garlic, and ginger in a bowl, then pour over chicken.
- Cook on low for 4-6 hours or on high for 2-3 hours until chicken is tender.
- Optional: Remove chicken, pour liquid into a pot, and thicken with cornstarch over medium heat.
- Return chicken to sauce or serve with thickened sauce on top.
- Garnish with sesame seeds and green onions, then serve over rice or vegetables.
Notes
- You can substitute chicken breasts for thighs based on preference.
- Adjust sweetness by adding more honey or sugar.
- Thicken sauce with cornstarch for a sticky glaze.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Gluten-Free (with gluten-free soy sauce)
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 350 kcal Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg