Ingredients
Scale
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- ½ cup low-sodium soy sauce
- ¼ cup honey
- ¼ cup rice vinegar (or apple cider vinegar)
- 1 tbsp sesame oil (optional, for depth of flavor)
- 2–3 garlic cloves, minced
- 1 tsp grated fresh ginger (or ½ tsp ground ginger)
- ¼ cup water
- 1 tbsp cornstarch + 1 tbsp water (for thickening, optional)
- Sesame seeds and chopped green onions (for garnish)
Instructions
- Add chicken, soy sauce, honey, vinegar, sesame oil, garlic, ginger, and water into the crockpot.
- Cook on Low for 4–5 hours or High for 2–3 hours until chicken is tender and easily shredded.
- Remove chicken, shred with two forks, and return it to the crockpot.
- Mix cornstarch and water, stir into the crockpot. Let cook uncovered for 15–20 more minutes to thicken.
- Serve over white rice, brown rice, or noodles. Garnish with sesame seeds and green onions.
Notes
- Use low-sodium soy sauce to control saltiness.
- Sesame oil adds depth but can be skipped.
- Thickening the sauce is optional.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 85mg